Cranberry and Marzipan Pies
Light crumbly almond pastry cases, filled with a deliciously tangy cranberry and orange flavoured filling. Topped with a marzipan lid these little pies make a delicious alternative to the traditional mince pie.
Servings: 22 pies
Equipment
- 2 x bun trays
- 8.5cm (3½cm) round cookie cutter
- 5cm (2in) star cookie cutter
- pastry brush
Ingredients
pastry:
- 175 g (6oz)plain flour plus extra to dust
- 50 g (2oz) ground almonds
- 1 tablespoon caster sugar
- ¼ teaspoon ground cinnamon
- 100 g (3½oz) butter cut into cubes
- 1 egg yolk
- 2-3 tablespoon cold water
Filling:
- 300 g (10½oz)cranberries fresh or frozen
- 75 g (3oz)light muscovado sugar
- 1 orange
- 2 teaspoon cornflour
Top:
- 175 g (6oz) marzipan
- 1 egg white
- caster sugar to sprinkle
Instructions
- Sift 175g (6oz) plain flour into a mixing bowl. Rub in 100g (3½oz) butter until the mixture resembles fine breadcrumbs. Stir in 50g (2oz) ground almonds, 1 tablespoon caster sugar and ¼ teaspoon ground cinnamon.
- Make a well in the centre and drop in one egg yolk and 2 tablespoon cold water. Mix to a dough adding a little extra water if required. Lightly knead then wrap and chill in the refrigerator while making the the filling.
- To make the filling place 300g (10½oz) cranberries in a saucepan with75g (3oz) of muscovado sugar. Wash the orange under hot water and pat dry. Grate the zest and add to the pan. Squeeze the juice.
- Mix 2tsp cornflour with a little of the orange juice and set aside. Add the remaining juice to the pan. Cook the cranberries over a medium heat for about 5 minutes until all the sugar has dissolved and the cranberries are very soft.
- Stir in the cornflour mixture and cook for another minute until thickened. Remove from the heat and set aside too cool.
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Meanwhile, roll out the pastry about 1.5mm (⅛in) thick on a lightly floured work surface. Using an 8.5cm (3½cm) round cutter cut out circles of pastry and use to line the holes of a bun tray, re-rolling pastry as required. Spoon the cranberry filling into the pastry cases.
- Roll out 175g (6oz) marzipan a little thicker than the pastry and cut out 5cm(2in) stars that fit the top of the pastry cases and place on top of the cranberry filling.
- Lightly beat one egg white until frothy and brush the tops of the marzipan stars with egg white. sprinkle with a little caster sugar and bake for 12-15 minutes until golden brown.
- Allow to cool slightly in the tin before transferring to a wire rack to cool completely.