Chop the apple in very small cubes.

In a pan add: chopped apples, cinnamon and gingerbread spice mix, dry fruit mix, orange (zest of 1 orange and 1/2 of the juice).

Cook until the liquid has completely evaporated.

With a hand blender mix half of it. Then mix.

Add the chopped almonds.

On a surface flat out the shortcrust pastry and with a glass cut out the pastry (the size need to be just a bit bigger than your muffin tin holes).

Cut out the stars.

It’s now time to bake the shortcrust pastry.

Add some muffins mould on top and then the beans. Bake for 25 mins at 150C.

Bake for further 5 mins at 180C with the beans out.

Add 2 tbsp of “mince meat” into the cups and layer the start on top. Bake for 17 mins at 180C

Sprinkle some optional icing sugar.