1-Soaking the fruits: Begin by soaking the currants, raisins, and brandy for 1-2 hours or overnight to let the tastes meld together.

2-Preparing the dough: Prepare the dough by combining the flour, sugar, salt, and cold butter, rubbing them together until you get a breadcrumb-like texture.

3-Forming the dough: Gradually add cold water, one tablespoon at a time, until the dough forms a ball, then wrap it in plastic and refrigerate for 10-15 minutes.

4-Making the filling: Mix the soaked fruit with the chopped green apple, candied peel, orange juice, orange zest, lemon zest, cinnamon, nutmeg, brown sugar, and grated cold butter to make the filling.

5-Preheating and preparing the pan: Preheat your oven to 190°C (375°F) and butter a 12-cup muffin pan for even baking.

6-Rolling and cutting the pastry: Roll out the pastry to about 3mm (⅛ inch) thickness and cut rounds to fit the muffin cups.

7-Filling the pastry cups: Fill each cup with approximately 75ml (5 tablespoons) of the filling, then top with re-rolled pastry cut into festive shapes for a holiday touch.

8-Finishing before baking: Brush the tops with the beaten egg and sprinkle with powdered sugar before baking for 20-25 minutes until golden.

9-Baking results: This method ensures the pies have a flaky crust and a rich, flavorful center.

10-Beginner advice: For beginners, remember to handle the dough gently to avoid overworking it, which keeps the texture light.