Nuts about nuts?
Mini Pecan Pies
Makes 12
Cream Cheese Pastry:
110g unsalted butter, at room temperature
85g cream cheese
15g granulated white sugar
130g plain flour
Pinch salt
Pecan filling
2 medium eggs (room temp)
155g brown sugar
20g unsalted butter (melted)
1 teaspoons vanilla extract
Pinch of salt
60g chopped pecans
Method
In a mixing bow, beat the room temperature butter and cream cheese until light and smooth.
Add the sugar and mix again to combine.
To this add the plain flour and salt, mix to combine until a dough is formed.
Turn this onto a floured table and wrap in cling film and chill for 1 hour.
Once chilled, place dough on a floured surface a roll out. Taking a round cutter, cut out circles larger than the muffin tray and place these in the tray where the paper cases normally go.
Line all 12 and place back in the fridge to chill for a further 15 minutes.
Preheat your oven to 170C
For the filling, whisk the 2 eggs and brown sugar until combined.
Add the salt, vanilla, chopped pecans and melted butter and whisk again.
Using a table spoon, spoon the filling into the chilled pastry cases about 3/4 full.
Bake in the preheated oven for about 20-25 minutes.
The edges of the pastry will be golden brown and the filling with set.
Allow to cool on the wire rack for 10 minutes, once cooled remove from the tins and serve!
