Christmas traditions - mince pies

I've never been a fan of mince pies - too much pastry and often they are dry.
But charged with providing some gluten free goodies for the CWA Christmas fair last Saturday I gave them a go - they were moist, moreish and were sold before they reached the display table!

NB. I used gluten free shortcrust pastry sheets from the supermarket with no problems - getting 9 shells and lattice per sheet

here's the recipe

Mince Pies
1 quantity of shortcrust pastry

2 cups mixed dried fruit
1 green apple peeled and grated
1/4 cup brown sugar
50 g butter, melted
2 tbsp golden syrup
1/4 tsp ground cinnamon
zest from 1 orange
1/2 cup orange juice
1/4 cup slivered almonds

Preheat oven to 160 degrees
Grease a 12 hole 1/3 cup muffin tin.
Roll out pastry to 5mm thick (or use frozen pastry sheets).
Cut out 12x 10cm rounds and ease into muffin tin.
Prick the base with a fork to prevent rising
Cook 10 - 12 mins untill golden. Allow to cool

Combine remaining ingredients in a saucepan and simmer for 5-6 minutes until thick.
Allow to cool completely

Fill each pastry shell with mince. Use left over pastry to make lattice
Bake for 8-10 minutes until golden and crisp

Store in an airtight container.