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CRANBE
RRIES12 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM
Mini cranberry pies
MAKES 12350g (12oz) plain flour
120g (4¼oz) unrefined cane sugar
3 tbsp ground pecans (or almonds)
¼ tsp salt
¼ tsp ground cinnamon
150g (5½oz) cold butter, diced
50g (1¾oz) white chocolate,
finely grated
1 free-range egg
For the filling
400g (14oz) cranberries
110g (3¾oz) unrefined cane sugar
2 mandarins
1 tbsp cornflour
Also
butter, for greasing
flour, for dusting
1 free-range egg yolk, for glazing1 Combine the flour, sugar, pecans, salt
and cinnamon in a bowl. Add the butter
and chocolate and rub in quickly until the
mixture resembles coarse
breadcrumbs. Whisk the egg, add to
the dough and knead until smooth.
Wrap in clingfilm and leave to rest in the
refrigerator for 30 minutes.
2 For the filling, combine the
cranberries and sugar in a saucepan.
Wash the mandarins under hot water
and pat dry. Grate the zest and add it to
the pan. Bring to the boil, then reduce
the heat and simmer over a medium
heat for about 3 minutes. Meanwhile,
juice the mandarins. Combine the juice
with the cornflour and add it to the
cranberries with a pinch of salt. Simmer
for another 1 minute, then remove from
the heat and set aside to cool.
3 Preheat the oven to 200°C/Gas Mark
6 and lightly butter a muffin tray. Roll out
the dough about 4mm (^3 / 16 in) thick on a
lightly floured surface. Use a cookie
cutter to cut out 12 circles, 5cm (2in)
each. Line the holes with the dough and
spoon in the filling. Cut another
12 circles, about 6cm (2½in), out of the
remaining dough. Cut a small heart
shape out of the centre of each, then
place on top of the pies.
4 Whisk the egg yolk until smooth with
1 tbsp water and brush over the pies.
Bake for 12-14 minutes, until
golden brown.The recipes on pages
12-13 are extracted
from New York
Christmas Baking
by Lisa Neischlag
and Lars Wentrup,
published
by Murdoch
Books (£16.99).
Photography by
Lisa Neischlag.