150 g California Walnuts + 12 walnut halves for garnish
25 g icing sugar
1 tsp ground cinnamon
200 g cranberry sauce
2 medium eggs
Zest 1 orange
50 g dried cranberries
Icing sugar for dusting
PREPARATION
Preheat the oven to 200oC, gas mark 6.
To make the pastry, place the walnuts in a food processor and blitz until fine, add the flour and butter and process to give breadcrumbs. Mix in the egg yolk and 2-3 tbsp water until the mixture comes together. Knead lightly, wrap in clingfilm and chill for 20 minutes.
Meanwhile, make the filling. In the same food processor, blitz the walnuts until fine, add the icing sugar, cinnamon, cranberry sauce, eggs and orange zest and mix again until combined, stir in the dried cranberries.
Roll out the pastry on a floured surface and cut out 12 x 10cm circles, pressing them into a 12 hole muffin tin. Cut out 12 stars approx. the diameter of the pastry cases. Divide the filling between the pastry cases, top with a star and then a walnut half. Bake for 25 minutes until golden.
