1-Soak the currants, raisins, and brandy (or juice) in a large bowl for 1-2 hours or overnight to soften and blend flavors.

2-Prepare the pastry by mixing flour, sugar, salt, and cold butter until the mixture resembles fine breadcrumbs, either by hand or using a food processor.

3-Gradually add cold water to form a dough ball, then wrap and chill in the refrigerator for 10-15 minutes.

4-Add chopped apple, candied peel, orange juice, orange and lemon zest, cinnamon, nutmeg, brown sugar, and grated cold butter to the soaked fruit mixture and mix well.

5-Preheat the oven to 375°F (190°C).

6-Butter a 12-cup muffin pan.

7-Roll out the pastry on a floured surface to about 1/8 inch (3 mm) thickness. Cut 4-inch (10 cm) rounds to line the muffin cups.

8-Fill each pastry-lined cup with 5 tablespoons of filling.

9-Roll out remaining pastry dough, cut out holiday-themed shapes, place on top of the filled pies, brush with beaten egg, and sprinkle with powdered sugar.

10-Bake for 20-25 minutes until golden brown.

11-Cool on a wire rack before serving.