Directions

Pastry

1. Preheat the Ninja to 170°C or regular oven 180C

2. Add all of the dry ingredients (except the coconut flour) to a food processor and mix.

3. Add half of the cold butter, blitz for just a few seconds, then add the remaining butter and blitz again - the mix should now resemble large bread crumbs.

4. Add the egg and vanilla extract and mix for 15-20 seconds so the mix starts to form a dough.

5. Take the blade out. Add the coconut flour. Mix using a spatula or a spoon - this will thicken the pastry. Divide the pastry into 2/3 & 1/3

6. Roll out your 2/3 pastry between 2 sheets of greaseproof paper or silicone sheets and cut out 12 discs to fit your 12 tin moulds. I used a fairy tin tray

7. Bake in the Ninja for 5 minutes or in a regular oven top shelf approx. minutes or until ever so slightly crispy, but not browned

The Custard

1. In a small non stick saucepan, melt your  butter, until just melted, not bubbling

2. Add all the other ingredients and mix well

3. Gently heat for approx.2 minutes, stirring continuously.  At this point it should be very custard like.  If for any reason it curdles or goes lumpy, just whiz it with a food blender

4. Divide between all the individual pies.  It's approx 1 table spoon per pie

The Filling

1. Add all your ingredients to a bowl and mix well.

2. Divide this across all the pies on top of the custard

The Final Bit

1. Now roll out your 1/3 pastry between 2 sheets of grease proof paper or silicone sheets and cut out 12 smaller shapes to fit on top of your 12 filled pies - I used different festive shapes on mine

2. Bake in the oven until the top pastry is cooked. Approx 10 - 15 minutes

3. Optional extra, dust with some fine sweetener