Preheat the oven to Fan 170C and line a tray with cupcake cases.
Mix together the pastry ingredients until it forms a dough, adding a little more ground almonds if need be.
Divide into 3 pieces and put in the fridge to chill while you make the mince meat
Using one third of the dough at a time, roll between 2 pieces of parchment paper until a few millimetres thick.
Use a pastry cutter that fits the diameter of your cup cake cases to cut out several disks.
Place a disc in the centre of each one, gently molding the disc to fit the case and then place in a muffin tray if you have one to hold their shape.
Re-roll any remains of pastry. From the two thirds of the mixture you should be able to make 12-14 large discs or 24-26 mini ones.
Keep the remaining thirds for the star shapes.
Bake the bases for 5 minutes.
For the mince meat finely chop the apple until it is the same size as the raisons and gojis.
Place all mince meat ingredients in a sauce pan and cook on a medium heat with the lid on for 15 minutes util the apples are soft. Stir occasionally to prevent sticking.
Once cooked an option is to add 2-3 drops of food grade cinnamon essential oil (I use Young Living) It makes them incredible!
Fill each pastry base with 1 heaped tsp. of mince meat.
Cut stars from the remaining dough and gently place on top of each pie.
Brush the tops with either coconut oil or egg yolk and bake for approximately 10 minutes until lightly golden.
Leave them in the tray for 5 minutes before taking the pies out to put on the rack to cool further.
They freeze well and will need to be kept in the fridge as there is no sugar to preserve them.
Adding cinnamon oil makes them extra delicious while it also helps to decrease inflammation, increase circulation and the immune system, balance blood sugar levels and it can relieve depression too....amongst many other health benefits.
Inspired by Hemsley and Hemsley