Mix the dried fruit with the spices and orange juice, stir well and refrigerate for two hours.
Meanwhile, make the pastry. Combine the gluten free flours, sugar and butter in a bowl. Add the orange zest, then rub the butter into the mixture with your fingers until smooth.
Roll the dough into a ball, cover with cling film and refrigerate for half an hour.
At this point, add the brandy to the fruit mixture and stir well. Return to the fridge.
Preheat the oven to 160°C fan-forced.
Grease a muffin tin (7.5cm wide x 3cm deep) then use a round cutter to cut out eight circles in the pastry.
Once the dough has cooled, place the ball between two sheets of baking paper and roll out until around one-centimetre thick.
Round up the cut-off pastry and roll out once more. This time use a star-shaped cutter to cut out 8 stars to top your minced pies with.
Place the round pastry discs in the bottom of each mould and press the edges firmly into the sides.
Remove the fruity “mince” from the fridge and discard the two star anise. Add a tablespoon of mince on top of each disc, then top with a pastry star.
Bake for 15 to 20 minutes until lightly golden and enjoy 🙂