Cranberry, orange and pecan pies

These are fabulous and a very simple alternative to mince pies.

Cranberry, orange and pecan pies

Cranberry, orange and pecan pies



  • 375g shortcrust pastry
  • Flour for dusting
  • 275g fine-cut orange marmalade
  • 75g pecan nuts, finely chopped
  • 75g dried cranberries
  • 2tbsp brandy, Gran Marnier or whisky
  • 1 egg, beaten, for brushing
  • Icing sugar for dusting


Preheat the oven to 200C/180C fan/gas 6. Dust your work surface with a little flour and thinly roll out the pastry. Using a 7cm pastry cutter, cut 12 discs from the pastry and lightly press them into a 12-hole bun tin to fit neatly in the holes.

Make the filling by mixing together the marmalade, pecans, cranberries and liqueur. Divide between the pastry cases - about 1tbsp in each one.

Using a 6cm pastry cutter, cut out 12 discs from the remaining pastry. With a Christmas cutter (holly leaves, stars), cut out a shape from the centre of the pastry discs. Sit the discs on top of the pies and gently press to seal. Brush the tops with the beaten egg and bake in the oven for about 12-15 minutes.

The mini shapes can either be thrown away or you could brush them with the beaten egg and dust heavily with icing sugar before baking until golden, and serve as an extra Christmas treat.

Once the pies are cooked, leave in the tins for 5 minutes and then carefully transfer them onto a wire rack, dust with icing sugar and serve warm, or leave to cool.

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