Place all ingredients into a small saucepan and simmer on a low heat for about 10 minutes or until the 'fruit' is soft.
Turn the temperature up slightly and stir occasionally for a couple of minutes until the mixture dries out and thickens. Watch carefully so it doesn't burn. Allow to cool and set aside. The mixture should be reasonably thick.
To make the Pastry
Combine the butter and the cream cheese in a microwave mixing bowl. Zap in the microwave until just soft enough to blend. Add the dry ingredients and the egg to the butter mixture and stir well to combine. Shape into a ball.
The mixture may be ok to roll out straight away, if too soft, cover the bowl with clingwrap and place in the fridge or freezer until it firms up slightly- 10-15 minutes.
Preheat oven to 175 C / 350 F.
Roll ⅔'s of the dough out between two sheets of quality baking paper to about 3mm thick. Use a 7cm/2 ½" cookie cutter to cut out about 18 bases. Be gentle lifting them off the paper to avoid tearing. Use a metal spatula if need be to lift them.
Place the bases into your greased Yorkshire pudding tin/rounded base small quiche pan (a rounded based pan makes it so much easier to remove your pies once baked) and gently press into the base of the pan.
Roll out the leftover dough and use a cookie cutter to press out 18 stars (use a star cutter that fits across top of your bases to the edge of the pastry.)
Whisk your additional egg.
Place about 1 tablespoon of filling into each base and place one star on top of each pie, pressing gently on the seams.
Brush each star with the egg wash.
Bake for between 15-20 minutes or until lightly golden and pastry is cooked through. If your pies are browning too quickly, turn down the heat and/or cover your pies with an aluminium tent.
Leave mince pies to cool in the pan before removing. If you used erythritol in your pastry, the pies will continue to crisp up over a couple of hours
To Serve
Dust with a small amount of powdered sweetener to serve. They taste delicious on their own served at room temperature. You can also serve them warm and top with whipped cream, Sugar Free Custard or Sugar Free Vanilla Ice Cream.
Notes
If the dough becomes too warm to cut you can place it back in the freezer for a few minutes to firm up.If you use zucchini for the filling, make sure you taste the mixture for sweetness as you may need to add more sweetener.The filling will last for up to 1 week stored in a sealed container in the fridge.