Directions

Cranberry Sauce

1. To a saucepan, add your cranberries, a splash of water, sweetener and any other festive spices.  Bring to boil and then reduce to a simmer, until soft (5 - 10 minutes)  Keep an eye on it not drying out, but not too wet either

Pastry

1. Oven 180C

2. Add the ground almonds, parmesan and xanthan gum to a food processor and mix for a few seconds

3. Add half of the butter, blitz for a few seconds, then add the remaining butter and blitz again - the mix should now resemble bread crumbs

4. Add the egg and mix for 15 to 20 seconds, so the mix starts to form a dough

5. Take the blade out and add the coconut flour.  Mix using a spatula and this will thicken the pastry

6. Grease each muffin tin

7. Take a quarter of the dough and put to one side

8. Divide the remaining dough into 12 equal balls and pop into each tin

9. Keep a little extra coconut in a small bowl, and this is to keep your pestle from sticking to the little dough balls

10. You will find your own technique for this, but you keep dipping the pestle into the coconut flour and put your pestle into the middle of the dough ball and push it into the tin, but not quite to the base (you don't want a hole in the bottom, but don't panic, you can still patch it together)

11. You will use this technique to push the dough up the sides of the tin and you decide the height of your pastry cases

Pie construction

1. Divide your cranberry sauce between the pastry cases

2. You can add extra seasoning to your sausages, if you like and again divide this between each pastry case on top of the cranberry sauce and push it in

3. Finally with your remain dough, roll out between 2 greaseproof paper, and stamp out some shapes and pop on top of the sausage meat

4. Cook for approx 25  - 30 minutes