Pecan tassies
These are a favourite with American families and make a great alternative to mince pies
Difficulty and servings
Makes 12
Preparation and cooking times
Prep 15 mins
Cook 25 mins
- Heat oven to 180C/160C fan/gas 4. To make the pastry, whizz the pecans in a food processor until finely ground, then pulse in the remaining ingredients 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 fridge 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.
Another idea for pecans: Squash gratin with pecans
Heat oven to 200C/180C fan/gas 6. Peel, deseed and thinly slice 1 butternut squash. Place in a baking dish, pour over 175ml single cream, season, then scatter with 25g each breadcrumbs and chopped pecans. Cover and bake for 20 mins, then uncover and cook for 20 mins more until cooked through and the topping is crunchy and golden.
181 kcalories, protein 2g, carbohydrate 10g, fat 15 g, saturated fat 5g, fibre 1g, sugar 6g, salt 0.12 g
Recipe from Good Food magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/155635/
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Ingredients
FOR THE PASTRY
- 50g pecans
- 50g full-fat soft cheese
- 50g butter , softened
- 50g plain flour , plus extra for dusting
FOR THE FILLING
- 85g pecans
- 1 egg yolk
- 50g light brown sugar
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- 1 tbsp butter , melted
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Chocolate brownie & boozy cherry brûlées
These fondant-like crème pudding pots are studded with chocolate and fruit and have a crispy sugary crust
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ratings
Difficulty and servings
Makes 12
Preparation and cooking times
Prep 15 mins
Cook 25 mins
Ingredients
FOR THE PASTRY
- 50g pecans
- 50g full-fat soft cheese
- 50g butter , softened
- 50g plain flour , plus extra for dusting
FOR THE FILLING
- 85g pecans
- 1 egg yolk
- 50g light brown sugar
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- 1 tbsp butter , melted
181 kcalories, protein 2g, carbohydrate 10g, fat 15 g, saturated fat 5g, fibre 1g, sugar 6g, salt 0.12 g
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21 December 2009
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26 December 2009
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18 January 2010
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