Pre-heat oven to 180ºC

In a bowl sieve your flour, then add the butter and using your fingers rub into the flour until it resembles fine breadcrumbs. Add your water (1 tablespoon at a time) and using your hands mix into the flour and butter until it resembles a dough that sticks together.

Roll on a floured surface until thin and then use a small circular cookie cutter to shape out 24 mini circles.

Place these into your greased mini muffin baking tin and refrigerate until you are ready to add your filling.

With the remaining dough cut out 24 stars and leave in the fridge until your read to use.

Heat coconut oil in a saucepan over a medium heat and then add all the fruit filling ingredients.

When the mixture starts to bubble turn the heat down and simmer for about 10 minutes or until it almost resembles a jam like mixture. Allow to cool slightly before adding to the pastry.

Remove pastry from the fridge and add a heaped teaspoon to each one.

Place the star on top and then bake for about 20-25 minutes. the star should be slightly golden and the filling bubbling.

Allow to cool fully before serving.