Method:
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For the pastry, combine the flour and salt in a bowl. Add the coconut oil and rub together until the mixture resembles breadcrumbs. Serve warm or at room temperature. Store in an airtight container for up to 3 days.
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Mix in 1 tbsp maple syrup and 1 tbsp almond milk until the mixture comes together in large lumps, then bring together with your hands and knead gently in the bowl to make a smooth dough. Cover and leave to rest for 20 mins.
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Preheat the oven to 200°C, fan 180°C. Roll the pastry out on a floured surface to the thickness of a pound coin. Cut out 12 x 8cm rounds using a plain or crinkle-edge cutter and gently press into a 12-hole tin.
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Spoon 1 tbsp mincemeat into each pastry base. Re-roll the pastry trimmings and cut out 12 x 6cm assorted festive shapes then use to top the pies.
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Mix the remaining maple syrup and milk together and brush over the pastry shapes to glaze. Bake for 25 mins until lightly golden. Leave to cool for 10 mins before carefully removing from the tins and transferring to a wire rack.
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Dust with icing sugar and dollop natural coconut yogurt on the side. Serve warm or at room temperature. Store in an airtight container for up to 3 days
