- For the filling
- 100 grams raisins
- 200 grams Dried Fruit (such as, plums, apricots, dates)
- 25 grams candied orange
- 25 grams Candied lemon
- 1 sour Apple (such as, Granny Smith)
- 100 grams sugar
- 1 organic lemon (zested and juiced)
- ½ teaspoon Gingerbread spice
- 50 milliliters Whiskey (or brandy)
For the filling, finely chop the raisins, dried fruit and candied orange and lemon. Peel and quarter the apples, remove the core and chop finely.
Mix all the chopped fruit with the sugar, the lemon zest, lemon juice, the gingerbread spice and the whiskey and leave to soak, covered, preferably overnight.
For the pastry, beat the butter and sugar until creamy. Mix in the flour until a smooth dough is formed. Wrap in plastic wrap and refrigerate for about an hour.
Preheat the oven to 180°C (approximately 350ºF). Grease a muffin tin with fat and dust it with flour.
Divide the pastry dough and form small circles. Press into the wells of a muffin tin and remove the excess dough.
Spoon the filling into the pastry cups. Roll the remaining pastry and place it on top of the filling. Press down on the edges and decorate with a knife.
Glaze with the beaten egg and bake for about 25 minutes until lightly golden. Remove from the oven and allow to cool in the tin.
Serve dusted with powdered sugar.