Place all of your ingredients into a large food processor and pulse for about 2 minutes. You want the fruit to be coarsely chopped and well combined.

Place the processed fruit mix into a small bowl, cover and store in the fridge for at least one hour to allow the dried fruit to soak.

Lightly grease a 12 muffin trays and preheat oven to 160 degrees

Using a large glass or a round cutter, cut circles out of the pastry large enough to come up the sides of the muffin cups. I used a 9 cm cutter for mine.

Press the circles into your prepared muffin trays then add 1 heaped tablespoon of pie filling into the center of each. You will want to make sure that the filling does not come above the top edge of the pastry as that would stop the lid from sticking to the base well.

Use a cookie cutter to cut out stars that are a little larger than the top of your fruit pies to cover the pies. You may need to re-roll out the scrap dough from when you cut out the bases earlier.

Using a little warm water, lightly wet the undersides of the stars points, before placing them on top of your fruit pies. Gently press the lid onto the bottom pastry and repeat for the remaining pies.

Lightly brush the tops of your pies with milk or cream and bake for 25 -30 minutes or until lightly golden.