Mince together raisins, currants, and sultanas.

There is no further method provided, so here’s my guess:

Peel and chop the apple. Place in a saucepan with cinnamon and sugar (brown sugar would go nicely here, rather than granulated, in my opinion) and heat over a moderate heat, stirring regularly, until apple is squishy and breaks apart with a wooden spoon.

Mix apple and dried fruit. This will form the filling of your pies (I don’t think this is actually much of a cake recipe, given the pastry).

I think this is meant to make those Christmassy fruit mince pies, so to do so you can use a muffin tin, placing some pastry in the bottom of each (greased) muffin hole first before spooning in the mixture. To be really traditional, cut out pastry stars or Christmas trees with a biscuit cutter to place on top of each pie before baking at around 190-200°C until golden brown.

You could also make little hand pies if you don’t have a muffin tin, by cutting the pastry into rectangles, spooning small amounts of the filling onto the pastry, and folding the pastry over before pinching the edges together before baking until golden brown.