Preheat the oven to 180C.
For the mincemeat, soak the raisins, sultanas and dried cranberries in the hot water for 1 hour.
Add the spices, sugar, chopped apple and candied peel and leave for another 30 minutes.
Place half the mixture in a food processor and blitz roughly for a few seconds.
Add back to the rest of the mincemeat and leave aside.
For the pastry, combine the oat and almond flours.
Add the flax egg, oil and milk and mix until a smooth dough forms.
Roll out and using an 8cm cookie cutter, cut into circles. Leave aside the leftover dough.
Press into a lightly greased muffin tin and prick a few times with a fork.
Spoon in the mincemeat mixture.
Roll out the remaining dough and use a star shaped cookie cutter (or freehand) and place on top of each pie.
Bake for 25 minutes