Mini Pecan and Maple Pies

Serves makes 4 mini pies

Time 1 hour plus chilling and cooling

Ingredients

For the Shortcrust Pastry

1 cup biscuit, pastry and cake plain flour

¼ cup caster sugar 

100g cold diced butter 

Pinch of salt 

1 egg yolk 

1-2 tbsp cold water

For the Filling

2 cups pecan halves

3 eggs

¾ cup maple syrup

½ cup brown sugar

1 tsp vanilla extract

50g butter, melted

1 tbsp plain flour

Pinch of sea salt flakes

30ml bourbon

Method

Place the flour, sugar, salt and butter into a food processor or mixing bowl. Process or use your fingertips to combine until the mixture resembles bread crumbs.

Mix in the egg yolk and just enough cold water to bring the mixture together as dough. Knead lightly and shape dough into a disc, cover with cling film and leave to rest in the refrigerator for 30 minutes.

Preheat the oven to 200˚C (180˚C fan forced). Lightly grease 4 x 10 cm tart tins.

Roll out pastry on a lightly floured surface and divide into four equal squares. Line each tin with the pastry and trim off any excess. Prick the base of the pastry case with a fork and place into the freezer for 10 minutes to chill.

Line each pastry case with a sheet of baking paper and fill with dried beans, rice or pastry weights and bake for 8 minutes. Remove the weights for a further 8 minutes or until lightly golden brown. Allow to cool.

Place pastry bases onto an oven tray and divide the pecan nuts between the four pastry cases.

In a mixing bowl, whisk the eggs until combined. Add the rest of the filling ingredients and whisk to combine. Pour mixture over the pecan nuts to fill each pie case.

Bake in the oven at 180°C for 25-30 minutes or until the filling is set and browned. Let cool completely in the pastry pans before serving with ice cream.