Mini Pecan Pies
Ingredients
For the pastry
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1 sheet refrigerated pie pastry, or homemade shortcrust pastry
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1 tbsp melted butter, for brushing
For the filling
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100 g pecans, roughly chopped
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2 large eggs
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100 g brown sugar
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80 ml maple syrup or golden syrup
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40 g melted butter
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1 tsp vanilla extract
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¼ tsp salt
Method
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Preheat the oven to 180°C (350°F). Lightly grease a 12-cup muffin tin.
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Roll out the pastry and cut 12 circles large enough to fit into the muffin cups. Press the pastry gently into each cup.
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In a bowl, whisk together the eggs, brown sugar, syrup, melted butter, vanilla, and salt.
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Stir in the chopped pecans.
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Spoon the filling into the pastry shells, filling each about ¾ full.
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Bake for 18–22 minutes, until the pastry is golden and the filling is puffed and set around the edges.
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Let the pies cool in the tin for 10 minutes, then carefully transfer them to a wire rack.
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Serve warm or at room temperature.
Serving idea
Top with a small scoop of vanilla ice cream or a dollop of whipped cream. For extra flavor, sprinkle the warm pies with a tiny pinch of flaky sea salt.
