Pecan tassies

Pecan tassies

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(4 ratings)


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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Moderately easy


Makes 12

These are a favourite with American families and make a great alternative to mince pies

Nutrition and extra info

Additional info

  • Freezable
Nutrition info


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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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  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, January 2010

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Frantic Flapjack's picture

The pastry was more like cake mixture in texture and so I thought it would be impossible to get out of the tray after baking. However, they turned out well but were very delicate to handle. Delicious with vanilla ice cream.

marthaeve's picture
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I am a nut fiend and loved these bites. As there was only a small amount of cheese in the pastry I used the mini 35gm tubs of low fat and these worked well, but will be making larger amount in the future.