Instructions: In a bowl, beat margarine and brown sugar until fluffy; stir in eggs, corn syrup and vanilla. On a lightly floured surface roll out pastry dough to 1/8" thickness. Cut 12-4" rounds. Fit pastry rounds into muffin cups.

Divide cranberries and walnuts among pastry shells. Fill each shell 2/3 full with the filling mixture. Bake in a 425 degree oven for 20 mins. or until golden.

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