Preheat your oven to 375°F (190°C).

In a medium-sized mixing bowl, combine the mixed fruits, sugar, cornstarch, and vanilla extract. Let the mixture sit for about 10 minutes.

On a lightly floured surface, roll out the refrigerated pie crusts to about ¼ inch thick.

Using a cookie cutter or a glass, cut out small circles about 3-4 inches in diameter.

Place half of the circles on a lined baking sheet. Spoon a tablespoon of the fruit mixture onto each circle, leaving space around the edges.

Place the other half of the circles on top, pressing the edges to seal. Use a fork to crimp the edges.

Brush a thin layer of the beaten egg over the top of each pie.

Bake for about 25-30 minutes, or until the edges are golden and the filling is bubbling.

Once baked, allow them to cool for a few minutes before dusting with powdered sugar, if desired.