To make the pastry, tip the flour,
almonds and sugar into a food processor
then pulse in the butter until the mixture
resembles breadcrumbs. Pulse in up to
5 tbsp cold water until mixture comes
together as a dough. Wrap in cling film
and chill for 1 hr.
To make the filling, tip the cranberries
into a pan with the sugar and cornflour
and stir well. Stir in the orange curd, then
cook for a few mins until thickened. Add
the pears and cook a few mins more,
stirring frequently. Cool.
Heat oven to 190C/170C fan/gas 5 with
a large baking sheet inside. Roll out the
pastry and use to line 8 x 10cm individual
Yorkshire pudding tins (or 10cm individual
tart tins). Spoon in the cooled filling. Roll
out the rest of the dough and stamp out
4 x 9cm rounds to make lids. Cut out the
centres with a medium star cutter.
Carefully cover half the pies with the
pastry lids and place the stars on a
baking tray. Crimp the edges of each pie
(if using straight edged tins) with your
finger and thumb, brush the pies and
stars with the egg then dredge with
sugar. Bake the stars for 8-10 mins and
the pies for 15-20 mins until golden.
Dredge with more sugar once out of the
oven. Place a star on the open pies and
serve with cream or ice cream.