1-Soak the currants, raisins, and brandy together for 1-2 hours or overnight.

2-Prepare the pastry by combining the flour, sugar, salt, and cold cubed butter either in a food processor until it resembles fine breadcrumbs, gradually add cold water to form a dough. Alternatively, rub the butter into the flour, sugar, and salt by hand before adding water and mixing.

3-Wrap the dough in cling film and chill for 10-15 minutes.

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

5-Preheat the oven to 190°C (375°F). Butter a 12-cup muffin pan.

6-Roll the dough out to approximately 3mm (⅛ inch) thickness and cut 10cm (4-inch) rounds. Line each muffin cup with a dough round, then add about 75ml (5 tablespoons) of filling into each.

7-Cut festive shapes from remaining dough and place on top of each pie. Brush with beaten egg and sprinkle lightly with powdered sugar.

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

9-Serve warm with brandy butter for a traditional experience.

10-First Step: Prepare your workspace by gathering all ingredients and tools. Preheat the oven to 190°C (375°F).

11-Second Step: Mix the flour and cold butter in a bowl until the mixture resembles fine breadcrumbs. This creates the perfect pastry texture.

12-Third Step: Add sugar and egg to the mixture, combining gently to form a dough. For vegan options, substitute the egg with flaxseed paste.

13-Fourth Step: Roll out the dough on a floured surface to about 3mm thickness. Cut out circles to fit your mince pie tins.

14-Fifth Step: Fill each pastry case with a spoonful of the mixed fruit and spice filling, then cover with smaller pastry lids, pressing the edges firmly.

15-Sixth Step: Brush the tops with beaten egg or plant-based milk for a golden finish.

16-Final Step: Bake in the preheated oven for 20-25 minutes. Allow to cool before serving. For gluten-free adaptations, ensure all utensils and surfaces are clean of wheat flour to avoid contamination.