Little pecan pies

Yield: 6 servings

Measure Ingredient
125 grams Plain flour; (4oz)
1 tablespoon Caster sugar
50 grams Butter; (2oz)
1 medium Size egg yolk
1 tablespoon Cold water
125 grams Chopped pecan nuts; (4oz)
2 mediums Size eggs
50 grams Soft dark brown sugar; (2oz)
150 grams Golden syrup; (5oz)
25 grams Melted butter; (1oz)
12 \N Pecan halves for decoration

FILLING

Sift the flour and sugar into a bowl and rub in the butter. Stir in the egg yolk and sufficient cold water to bind. Chill for 20 minutes.

Roll out on a lightly floured surface and use to line 6 x 10cm (2½ inch x 4 inch) flan tins or small bun tins.

Divide the chopped nuts between the cases. Whisk the eggs, then stir in the sugar, syrup and butter. Beat well and spoon into the cases, almost to the top. Put 2 pecan halves on top of each pie. Place flan tins on a hot baking tray in a preheated oven 190 øC, 375 øF, Gas Mark 5 for 25-30 minutes.

Serve hot or cold with whipped cream or ice cream.

Converted by MC_Buster.

NOTES : A delicious traditional American festive treat.

Converted by MM_Buster v2.0l.

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