Preparation 30 mins plus freezing
Cook 25 mins
Add an extra dash of glamour and sophistication to these sweet treats with a cocktail on the side – why
not try making a Baileys flat white martini?
375g all-butter shortcrust pastry
1 egg, beaten
demerara sugar, for sprinkling
icing sugar, to serve
FOR THE FILLING:
zest 1 clementine
2 tbsp pecans, chopped
whip It Up
Heat oven to 200C/180C fan/gas 6. Cut off a third of the pastry and set aside. Roll out the rest on
a floured surface to the thickness of a pound coin. Using a 6cm pastry ring, cut out 12 circles and
press into a mini muffin tin. Place in the freezer while you roll out the smaller piece of pastry.
Use a 3cm star cutter to make 24 stars from this second piece, then put on a plate and freeze while
you make the filling.
Mix all the filling ingredients together then spoon equal amounts into each hole in the chilled mini
muffin tin. Top each one with a pastry star, then brush it with the beaten egg. Sprinkle with the
sugar and bake for 20-25 mins or until golden.
Remove and cool slightly in the tin, then remove and serve, dusted with icing sugar..