For the Filling:

1. Add the raisins, sultanas and currants to a bowl and stir in the brandy. Allow to soak for 1 hour.
2. After 1 hour add the raisins, sultanas, currants, and the rest of the filling ingredients in a bowl.
3. Mix well then transfer to a container with a lid and refrigerate overnight.

For the Pastry:

1. Sift the flour and salt into a mixing bowl, add the sugar and butter and press into the flour while cutting up the butter until it looks like fine breadcrumbs.
2. Add the cold water a little at a time while mixing until the dough comes together to form a ball. Transfer to a floured surface and knead slightly, then form into a ball.
3. Wrap the ball in plastic wrap and refrigerate for 30 minutes.
4. Brush each cup of a 12-muffin pan with melted butter.
5. Preheat oven to 375°F.
6. After 30 minutes roll the dough out very thin, 1/8-inch thick, onto a floured surface.
7. Cut 12 rounds with a 4-inch cookie cutter or large glass or mug and press each round into each of the muffin pan cups.
8. Prick the bottom of each pastry round with a fork. Fill each pastry cup with filling.
9. Re-roll out the remaining dough and cut 12 more pieces of pastry. I used mini Christmas cookie shapes.
10. Place each piece of dough over the tops of the pies and brush the pastry with the remaining melted butter.
11. Bake in the center of the oven for 23 minutes.