Mini Cranberry Pies

• 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

1. In a large bowl, work the butter into the flour until mix resembled breadcrumbs.rnAdd the sugar and combine.
2. Break egg into the flour mix and continue to work dough until it comes together.rnTurn onto work surface, wrap in cling film and place in fridge for min. 10 minutes.
3. Place all ingredients in a medium saucepan , combine and heat over medium heat.rnCranberries will start bursting and leaking juice in about 3 minutes.
4. Stir to make sure mixture doesn't burn.rnUsing a spatula or wooden spoon, puree the berries to a rough consistency.
5. Taste and adjust for sweetness if necessary.rnLeave aside to cool before assembling the pies.
6. To bake the pies, preheat oven at 220C.rnGrease tin well. I used a mini mince pie tin, but good alternatives are muffin or Yorkshire pudding tins.
7. Roll pastry on a lightly floured surface, to a 3in thickness.rnUsing a round cookie / pastry cutter / improvisation (I used espresso cups...), cut rounds of pastry to fit your tin.
8. Place pastry rounds in tin, gently moulding the pastry to the shape of the tin.rnSpoon filling on top of each pastry round, careful not to overfill.
9. Gather remaining pastry, knead lightly and roll again.rnCut toppers for the pies - I used some Christmas shaped cutters just for variety.
10. Place toppers over filling.rnBrush with egg wash.rnBake for 12 - 14 mins, until pastry is golden.

shortcrust pastry, white flour, sugar, eggs, butter, cranberry filling, fresh cranberries, sugar, cornflour cornstarch, clementines, salt

Taken from food52.com/recipes/39504-mini-cranberry-pies (may not work)