- Step 1
Process flour, sugar and butter until mixture resembles breadcrumbs. Add egg and water. Process until dough comes together. Turn onto a lightly floured surface. Knead lightly until smooth. Press into a 20cm (diameter) disc. Wrap in baking paper. Refrigerate for 20 minutes or until firm enough to roll out.
- Step 2
Roll pastry out between 2 large sheets of baking paper to 5mm-thick. Cut 6 x 13cm squares from pastry. Use to line 6 x 8.5cm (base), 10.5cm (top) pie pans. Place into freezer for 20 minutes or until firm. Press remaining pastry together. Roll out to 5mm-thick. Using a small cutter, cut out shapes. Place onto a lined baking tray. Freeze until firm.
- Step 3
Place a baking tray into oven. Preheat oven and tray to 200°C.
- Step 4
Place pies onto hot baking tray. Bake for 10 minutes until golden. Brush bases with eggwhite. Bake for a further 3 minutes. Set aside. Reduce oven to 180Ã‚ÂºC. Return baking tray to oven to heat.
- Step 5
Make filling Combine sugar, syrup and butter in a saucepan over low heat. Stir until sugar has dissolved. Remove from heat. Add eggs and vanilla. Whisk. Pour into a jug. Arrange nuts over bases of pastry cases. Pour over caramel. Place onto hot tray. Bake for 40 minutes or until set. Bake shapes for 6 minutes or until golden. Dust with icing sugar. Top pies with shapes. Serve.