cranberry and pecan piesrating:
500g packet of ready-made shortcrust pastry
450g jar of orange or tangerine marmalade
125g pecan nuts, roughly chopped
150g dried cranberries
4tbsp brandy, Grand Marnier or whiskey
1 small beaten egg or milk for brushing
Icing sugar for dusting
Pre-heat the oven to 200C (180C on fan) or gas mark 6.
On a floured surface, roll out the pastry until it's about 3mm thick. Cut out 18-20 circles of pastry and lightly press into the tins.
Make the filling by mixing together the marmalade, pecans, cranberries and liqueur. Divide between the pastry cases. Roll out the remaining pastry and cut mini Christmas shapes to sit in the middle of each pie. Brush the tops with the beaten egg or milk and bake in the oven for 12 minutes until golden.
Once cooked, transfer the pies onto a wire rack and leave to cool. Dust with icing sugar. Serve with a dollop of cinnamon brandy butter.
Place in a gift box lined with tissue paper, wrap a ribbon around and attach a label.