The coconut oil needs to be soft and not runny. It shouldn’t be rock hard either. You should be able to easily mix it in. If you don’t want to use the coconut oil and yoghurt mixture you can use a vegan baking block that is solid e.g. Naturli. Do not use a softer vegetable spread or margarine, as you will get a different result. If using the block, replace the coconut oil and yoghurt with 135g of vegan baking block. Use a thick yoghurt if you can. Otherwise your pastry will be too wet. Use a shallow cupcake tray not a deeper muffin tray for these. Fill each base use 1-2tsp of mincemeat. Don’t overfill as it will swell a little bit as it cooks. I use a homemade mincemeat. The recipe is [here](https://helenridgeway.com/recipes/vegan-mincemeat/). If you would prefer, you can use a ready-made one. Just check the ingredients are vegan. Store in a sealed tin and they will last for about 4-5 days. You can also refrigerate overnight, and they will last a little longer. They can be frozen too and will last for up to 3 months in the freezer. *This post contains affiliate links. I may receive a small commission when you purchase through these links (at no extra cost to you). I only endorse products that I personally use or have tested.