Add all of the ingredients for the mince pie filling to a pot and stir until the fruit has softened and the mixture is thick. This only takes about 10 minutes. Turn the heat off, and allow to cool. Store in a sterilised jar until ready to use.

To make the pastry, add the flour and butter to a large bowl and using your fingers, work the butter through the flour until it resembles fine breadcrumbs. Stir in the water one tablespoon at a time until it comes together like a dough. 

Empty onto a well floured work surface, kneading very slightly, then roll until it is about 5mm thick.

Use a cookie cutter to cut out 16 circles. Scoop 1 tsp of the mince pie mixture onto each one, then add a ice pop stick and top with another pastry circle. This one you can cut shapes out of the centre (I used little stars). Press the edges with a fork to seal.

Brush the dough with a little egg wash, then bake in a preheated oven 180ºC/350ºF for 15-20 minutes until the dough is golden.

Cool fully before serving.