Combine fruit, sugar, jam, rind, juice, spices and brandy in medium bowl. Cover, stand at room temperature for one week or up to a month, stirring mixture every two or three days.

Make pastry. Process flour, sugar and butter until crumbly. Add egg, process until combined. Knead pastry on floured surface until smooth. Cover, refrigerate 30 minutes.

Grease two 12-hole (2-tablespoon/40ml) deep flat-based patty pans. Divide pastry in half, roll one portion of dough between sheets of baking paper to 3mm (¹/8-inch) thickness; cut 12 x 7cm (2¾-inch) rounds from pastry. Repeat with remaining pastry. Press rounds into pan holes; prick bases all over with fork. Refrigerate 30 minutes.

Preheat oven to 200°C (180°C fan forced).

Cut whole shortcrust pastry sheet into 16 squares, cut each square into six strips. Cut the half pastry sheet into eight squares, cut each square into six strips.

Use six strips to make a lattice pattern. Cut a 6.5cm (2¾-inch) round from latticed pastry. Repeat with remaining pastry strips.

Discard cinnamon stick from fruit mince, spoon fruit mince into pastry cases; top with lattice pastry rounds. Press edges to seal; brush pastry with egg white.

Bake pies about 20 minutes. Dust with a little sifted icing (confectioners') sugar before serving, if you like.