Cranberry, Orange & Pecan Pies

Cranberry, Orange Pecan Pies taste amazing and are perfect for Thanksgiving, Christmas or any festive occasion. Cranberry and orange really do make the perfect flavour combination


375 g Short Crust Pastry
Flour for dusting
275 g fine-cut Orange Marmalade
75 g Pecan Nuts, chopped finely
75 g dried Cranberries
1 Orange, zest only
2. Tbsp Brandy or Whisky
1 Egg, beaten
Icing Sugar for dusting


Preheat the oven to 200 degrees C
Dust the work surface with flour
Roll. out the pastry thinly
Using a 7 cm pastry cutter, cut 12 discs and lightly press each into a 12 hole bun trio to fit neatly
Make the filling by combinging the Marmalade, Pecans, Cranberries and liquor
Using a 6 cm pastry cutter, cut out a further 12 discs
For a seasonal touch, if you are inclined, use a festive cutter take a little from the centre of the remaining smaller discs
Sit the smaller discs on top of each Pie and gently press the edges to seal
Brush the tops with beaten Egg
If no festive decoration used, add a Pecan Nut to finish
Bake in the oven for 12-15 minutes
Dust with Icing Sugar and serve warm, or leave to cool
Lovely with a scoop of Salted Caramel Ice Cream if feeling a little indulgent