1. Make the filling: In a bowl, combine cranberries, raisins, candied peel, brown sugar, maple syrup, brandy, cinnamon, nutmeg, allspice, and orange zest. Let soak 30 minutes at room temp or overnight in the fridge for deeper flavor.
2. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or use mini tart molds.
3. Make the pastry: In a food processor or bowl, mix flour and butter until crumbly. Add cold water 1 tbsp at a time until dough forms. Wrap and chill 15 mins.
4. Roll out dough on a floured surface. Cut into circles slightly larger than muffin cups. Press each into the tin to form little cups.
5. Fill each pastry cup ¾ full with fruit mixture.
6. Cut smaller circles or decorative shapes for tops (optional). Place over filling and press edges to seal—or leave open-faced for a rustic look.
7. Brush tops with beaten egg for golden shine (if using).
8. Bake 18–22 minutes, until pastry is golden and filling is bubbling.
9. Cool slightly before removing. Serve warm with powdered sugar dusting or a dollop of whipped cream.

✨ Perfect for holiday gatherings, cookie exchanges, or as edible gifts!

💡 Make ahead: These freeze beautifully—bake, cool, and store in an airtight container for up to 3 months. Reheat gently before serving.

PREP TIME & NUTRITION :
Prep Time : 30 mins (plus soaking) , Cook Time : 20 mins , Total Time : 1 hr , Servings : 12 mini pies , Calories : 150 , Net Carbs: 18g , Fats: 8g , Protein: 2g