For the pastry

For the filling


  • STEP 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.

  • STEP 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.

  • STEP 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.


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.

Recipe from Good Food magazine, January 2010

Goes well with


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