Nut Butter 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.", "Pulse the nuts together in a food processor for approx. 2 mins, until nuts have turned into fine powder.", "Add the sugar and pinch of salt, then, with food processor running, add butter, one cube at a time, waiting until each is incorporated before adding the next.", "Once all butter has been mixed in, break in egg and allow a few seconds for it to mix well.", "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 a star shaped cutter.", "Place toppers over filling.

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   Brush with egg wash.", "Bake for 12 - 14 mins, until pastry is golden. You may need to cover tin with foil half way through bake to avoid the nut butter browning excessively."]

* Per serving · 4 servings · Values may vary.