Mini Cranberry Pies

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   ["In a large bowl, work the butter into the flour until mix resembled breadcrumbs.

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   Add the sugar and combine.", "Break egg into the flour mix and continue to work dough until it comes together.

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   Turn onto work surface, wrap in cling film and place in fridge for min. 10 minutes.", "Place all ingredients in a medium saucepan , combine and heat over medium heat.

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   Cranberries will start bursting and leaking juice in about 3 minutes.", "Stir to make sure mixture doesn't burn.

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   Using a spatula or wooden spoon, puree the berries to a rough consistency.", "Taste and adjust for sweetness if necessary.

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   Leave aside to cool before assembling the pies.", "To bake the pies, preheat oven at 220C.

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   Grease tin well. I used a mini mince pie tin, but good alternatives are muffin or Yorkshire pudding tins.", "Roll pastry on a lightly floured surface, to a 3in thickness.

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   Using a round cookie / pastry cutter / improvisation (I used espresso cups...), cut rounds of pastry to fit your tin.", "Place pastry rounds in tin, gently moulding the pastry to the shape of the tin.

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   Spoon filling on top of each pastry round, careful not to overfill.", "Gather remaining pastry, knead lightly and roll again.

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    Cut toppers for the pies - I used some Christmas shaped cutters just for variety.", "Place toppers over filling.

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    Brush with egg wash.

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    Bake for 12 - 14 mins, until pastry is golden."]

* Per serving · 4 servings · Values may vary.