Instructions

1. Preheat oven to 350F. Oil a mini-muffin pan and set aside.
2. Process all crust ingredients in a food processor into a uniform sticky mixture. Remove a quarter of the mixture and set aside. Grab a bit less than a tablespoon’s-worth of the remaining mixture with your hands and roll into a little ball, then flatten into a disk, place inside one of the muffin tray cups and shape into a crust along the base and edges with your fingers. Repeat with remaining mixture until all the cups are lined. Use a fork to press in a ribbed edge all around the top of each crust (optional).
3. Process all mince filling ingredients into a uniform mixture in a food processor. Spoon about 1 tsp of the mixture into each mini-pie (you should have about 1-2 tbsp remaining as extra as backup).
4. Roll out the remaining tiny bit of crust dough remaining between two sheets of parchment into a 1/16″ thickness (or even a bit thinner). Use a tiny cookie cutter to make little star cutouts (or any other shape — I used the tiny cutters from my linzer cookie set). Top each pie with a star, gather any remaining dough and repeat until you have enough to top each mini pie.
5. Bake in a pre-heated oven for 15 mins. Cool completely on a wire rack, dust with dairy-free coconut milk powder (optional) and enjoy!