Place all the ingredients into a pot and bring to the boil allow to stand for 10 minutes
Blend all the ingredients from the pot in a food processor until chopped but do not over blend to a paste.
Set Aside
Roll out the sweet pastry to approx. 2-3mm as thin as possible without breaking
Use a standard muffin tin and spray with non-stick oil (Vegetable)
Use a glass or cutter that will create a round disk with enough clearance to cover each round muffin mould
Lightly press into the mould pastry should come up approx. halfway up the sides. Use a fork to create some small holes in the base this will help to stop the pastry rising.
Cut some greaseproof paper to form a lining for each mold and fill with rice or lentils.
Bake at 150c Fan Oven for 12-15 minutes or until just cooked.
Roll out the remaining dough to 3-5mm and use a cutter to make some little stars, bake these for 12-15 minutes on a non-stick tray until just cooked.
Next empty the rice from the muffin’s tins and greaseproof paper fill with the mince mixture and top with the pastry star
Place back in the oven for another 7-10 minutes until golden
Allow to cool and keep at room temperature enjoy..