Christmas Sweet Mince Pies

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1. 1Step 1: In a large bowl, combine the currants, raisins, and brandy. Let soak for 1-2 hours or up to overnight.
2. 2Step 2: While the fruit soaks, make the pastry dough.
3. 3Step 3: In a food processor, add the flour, sugar, salt, and butter. Pulse until the mixture resembles fine breadcrumbs. With the processor running, slowly drizzle in just enough cold water until the dough forms a ball; you may not use all the water.
4. 4Step 4: Alternatively, in a large bowl, add the flour, sugar, salt, and butter. Using your fingertips or a pastry cutter, rub the butter into the flour until it resembles breadcrumbs. Drizzle in the water and mix with a fork until the dough starts to come together and holds when pressed in your hand. You may not need all the water.
5. 5Step 5: Remove the dough, form it into a ball, and wrap in plastic wrap. Refrigerate for 10-15 minutes.
6. 6Step 6: While the dough chills, make the rest of the filling. To the brandy-soaked currants and raisins, add the apples, candied peel, orange juice, orange zest, lemon zest, cinnamon, nutmeg, and brown sugar. Grate the cold butter into the mixture using a box grater and mix well. If not making pies right away, store in sterilized jars in a cool, dry place for up to 1 month.
7. 7Step 7: Preheat the oven to 375°F/190°C.
8. 8Step 8: Butter a 12-count regular-size muffin pan.
9. 9Step 9: On a floured surface, roll out the pastry to about ⅛-inch (3 mm) thick. Use a 4-inch (10 cm) round cutter to cut rounds and place each into the cups of the muffin pan, pressing so the edges meet the edges of the cups. Scoop 5 tablespoons of the filling into each cup.
10. 10Step 10: Re-roll the remaining pastry and cut out holiday shapes of your choice. Place them on top of the filling, brush with the beaten egg, and sprinkle lightly with the confectioners sugar.
11. 11Step 11: Bake for 20-25 minutes, depending on your oven, until the pastry is golden brown. See notes for freezing.