Gaby's Bakery - 37
January 08, 2021
Mini Pecan Pies
I'm conscious we're in the New Year season and resolutions of sacrifice and self-denial abound. Veganuary, dry January and a plethora of hair-shirt virtue signalling to kick start procrastinated health regimes. Well, I think the country is suffering enough so in a contrarian fashion here's a delicious treat that's easy to make and scrummy to eat.
Shortcrust pastry:
175g plain flour
62.5g unsalted butter (room temp)
62.5g caster sugar
1 egg + ½ a yolk
Pinch of salt
Icing sugar |
Pecan pie filling ingredients:
2 eggs
20g unsalted butter (melted)
200g golden syrup
75g dark muscovado sugar
½ tsp vanilla extract
150g chopped pecans |
Method:
For the pastry:
Beat the butter, sugar and salt together, then add the egg and flour. Continue to beat until all the ingredients have come together. Roll the dough into a ball and place in the fridge for an hour before using, (although it can be left in the fridge for a week, or frozen). Take out of the fridge and preheat oven to 180⁰C.
Lightly flour a clean worksurface and roll out the pastry to about 2cm thick. Use a round cookie cutter, larger than the tin and cut out discs. Place one lightly over one of the tins and gently press into the mould. Do this with all moulds and then use a fork to pierce the base of the pastry, adding baking beans and then place in the oven for appx 12 mins, until lightly browned. Take out the oven and allow to cool, (these can be made in advance of using them).
For the filling:
Preheat oven to 190⁰C (fan).
Once cases have cooled, make the filling by whisking the eggs, add the melted butter, golden syrup, sugar, vanilla and salt and mix until all ingredients are thoroughly combined. Pour the mixture into the cases (just below the rim) and then arrange the chopped pecans on top of each pie. Place in the oven for 10-12 mins, until the filling is just set. Take out the oven and allow to cool before removing from the cases.
Gaby Van Clarke
