INSTRUCTIONS :
Add the currants, raisins and brandy to a large bowl. Allow to soak for 1-2 hours up to overnight.
While they soak, make the dough.
To make the pastry in a food processor: Add the flour, sugar, salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in just enough cold water until it forms a ball, you may not use it all.
To make the pastry by hand: Add the flour, sugar, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
Remove the dough, form into a ball and wrap in plastic wrap. Refrigerate 10-15 minutes.
While the dough chills, make the rest of the filling. To the brandy soaked currants and raisins, add the apples, candied peel, orange juice and zest & lemon zest, cinnamon, nutmeg and brown sugar. Use a box grater to grate in the cold butter, mix well.
Preheat oven to 375°F/190°C.
Butter a 12-count muffin pan.
On a floured surface roll out the pastry to about 1/8-inch (3 mm) thick and use a 4-inch (10 cm) round cutter to cut rounds and place each into the cups of the muffin pan so the edges meet the edges of the cups of the pan. Scoop 5 tablespoons of the filling into each of the cups.
Re-roll out the remaining pastry and cut out holiday shapes of your choice. Place them on top of the filling and brush the shapes with the beaten egg and sprinkle lightly with the confectioners sugar.
Bake for 20-25 minutes (depending on your oven) until the pastry is golden brown.
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