Pecan tassies
These are a family favorite and also make a great alternative to mince pies at Christmas
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Prep:15 mins
Cook:25 mins
- More effort
Nutrition per serving
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kcal 181
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fat 15g
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saturates 5g
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carbs 10g
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sugars 0g
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fibre 1g
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protein 2g
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salt 0.12g
Ingredients
- ½ cup whole pecans
- ½ cup full-fat cream cheese
- ½ stick butter , softened
- ½ cup plus 2 tbsp all-purpose flour , plus extra for dusting
- ¾ cup whole pecans
- 1 egg yolk
- ¼ cup light brown sugar
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- 1 tbsp butter , melted
Method
Heat the oven to 350F/gas 4. To make the pastry, whiz the pecans in a food processor until finely ground, then pulse in the remaining ingredients, along with a pinch of salt, until the dough just comes together. Lightly flour your hands to prevent sticking, then roll the dough into 12 small balls. Use your fingers to gently press them into the bottom and up the sides of a 12-hole mini muffin tin. Chill in the refrigerator while you make the filling.
Toast the pecans in a dry frying pan for 3-5 mins until lightly toasted and smelling aromatic. Cool a little, reserve 12 of them, then roughly chop the rest. Whisk the remaining ingredients with a pinch of salt, then stir in the chopped pecans.
Bake the pastry cases for 5 mins, then remove from the oven. If the pastry has puffed up a little, gently press it down with a teaspoon or your fingers. Spoon 1-2 tsps of the filling into each of the pastry cases, then top each with a whole pecan. Bake for 15-20 mins or until the crust turns golden and the filling is set. Leave to cool a little in the tin. Eat warm on their own, or with some cream whipped up with maple syrup.
