Method
1
Make the pastry: rub the cold butter into the flour until the mixture resembles fine crumbs.
3
Mix in the egg yolk and enough cold water to bring the dough together.
4
Shape into a disc, wrap, and chill for 30 minutes.
5
Make the filling: combine the raisins, currants, cranberries or sultanas, grated apple, brown sugar, orange zest and juice, melted butter, cinnamon, nutmeg, and brandy or orange juice in a bowl.
6
Stir well and set aside while the oven heats.
7
Heat the oven to 200°C (400°F).
8
Lightly grease a 12-hole muffin tin.
9
On a lightly floured surface, roll out the pastry to about 3 mm (1/8 inch) thick.
10
Cut 12 circles large enough to line the muffin tin holes, then press them gently into the tin.
11
Gather and reroll the scraps, and cut 12 smaller circles or stars for the lids.
12
Spoon the filling into the pastry cases, leaving a little room at the top.
13
Brush the pastry edges with beaten egg, place the lids on top, and press the edges to seal.
14
Cut a small slit in each full-circle lid and brush the tops with beaten egg.
15
Bake for 20–22 minutes, until golden.
16
Leave in the tin for 5 minutes, then carefully transfer to a rack to cool.
17
Dust with icing sugar if desired.