Prep Time:

15 minutes

Cook Time:

20 minutes




  • 500g mixed dried fruit
  • 1 Granny Smith apple, cored, grated
  • 1/4 cup blanched almonds, coarsely chopped
  • 1/4 cup brandy
  • 1/2 cup orange juice
  • 1 tsp mixed spice
  • 1/2 cup Buderim Ginger Original Ginger Marmalade
  • 4 sheets frozen shortcrust pastry
  • 2 tsp icing sugar


  1. Combine dried fruit, apple, almonds, brandy, orange juice, mixed spice and marmalade in a bowl. Stir, cover and set aside overnight.
  2. Place pastry sheets onto a floured surface. Cut 24 discs using a 7cm cookie cutter or glass. Place discs in mini muffin tin, pressing them down gently. Put in the fridge for 15 mins to chill.
  3. Spoon fruit mince into pastry cases.
  4. Place another pastry sheet onto a floured surface. Cut 24 small stars using mini star-shaped cookie cutter. Place 1 on top of each pie.
  5. Bake for 20 mins or until golden brown and heated through. Dust with icing sugar and serve.
Buderim Ginger Mince Pies 2 (1)

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