Start by making the crust because it needs to chill for about 30 minutes while you are preparing the mincemeat.
Make a flaxseed egg by mixing the ground flaxseeds with water and stir until it turns into an egg-like texture.
Add all the ingredients for the crust to your food processor and mix until it forms a crumbly dough.
Split the dough into two even parts and shape it into balls, wrap each ball with cling film and refrigerate for about 30 minutes.
Core the apples and chop them into small pieces. Add them the other mincemeat ingredients to a large saucepan and simmer for 30 minutes or until the apples are nice and soft. Stir regularly and cover with a lid.
Preheat the oven to 356°F/180°C.
Grease a cupcake tin with coconut oil.
Remove one dough ball from the fridge and roll it out until it is about 1/2 centimetre thick. It might be a bit crumbly but don't worry that's normal, just keep pressing and rolling. Use a pastry cutter or glass to cut out 12 circles which are about 1 centimetre wider than your cupcake moulds.
Carefully lift the dough circles into the cupcake tins. They might crack when you press them into the moulds but you can easily fix those with your fingers.
Fill 1-2 tablespoons mincemeat into each mould.
Remove the second dough ball from the refrigerator and roll it out until it is about 1/2 centimetre thick as well. Use a cookie cutter of any shape to cut out the lids, I used a star-shaped cookie cutter.
Place the stars on top of the mincemeat and bake at 356°F/180°C for about 12 minutes.
Dust with coconut flour instead of icing sugar.
They keep for about a week in an airtight container in the refrigerator.