Mini Cranberry Pies

Ingredients

Shortcrust Pastry

• 375 grams plain white flour
  
• 125 grams granulated sugar
  
• 1 large eggs
  
• 250 grams butter, cubed, slightly softened at room temperature
  

Cranberry Filling

• 300 grams fresh cranberries
  
• 150 grams granulated sugar
  
• 1/2 tablespoon cornflour / cornstarch
  
• juice and zest of 2 clementines
  
• 1 pinch salt
  

Directions

Shortcrust Pastry

1. In a large bowl, work the butter into the flour until mix resembled breadcrumbs. Add the sugar and combine.
2. Break egg into the flour mix and continue to work dough until it comes together. Turn onto work surface, wrap in cling film and place in fridge for min. 10 minutes.

Cranberry Filling

1. Place all ingredients in a medium saucepan , combine and heat over medium heat. Cranberries will start bursting and leaking juice in about 3 minutes.
2. Stir to make sure mixture doesn’t burn. Using a spatula or wooden spoon, puree the berries to a rough consistency.
3. Taste and adjust for sweetness if necessary. Leave aside to cool before assembling the pies.
4. To bake the pies, preheat oven at 220C. Grease tin well. I used a mini mince pie tin, but good alternatives are muffin or Yorkshire pudding tins.
5. Roll pastry on a lightly floured surface, to a 3in thickness. Using a round cookie / pastry cutter / improvisation (I used espresso cups…), cut rounds of pastry to fit your tin.
6. Place pastry rounds in tin, gently moulding the pastry to the shape of the tin. Spoon filling on top of each pastry round, careful not to overfill.
7. Gather remaining pastry, knead lightly and roll again. Cut toppers for the pies – I used some Christmas shaped cutters just for variety.
8. Place toppers over filling. Brush with egg wash. Bake for 12 – 14 mins, until pastry is golden.