THESE DELICIOUS LITTLE PIES ARE BEST EATEN STRAIGHT OUT OF THE OVEN WITH A DOLLOP OF VANILLA ICE-CREAM.
1 quantity pie-crust, unbaked
100 g caster sugar
125 ml maple syrup
30 g unsalted butter, cubed
¼ teaspoon vanilla essence
50 g shelled pecan nuts, chopped
X Pre-heat the oven to 170 C
X Find a clean work surface and dust it with some flour. Roll out your pastry until it is a few mm in thickness. Using a round cookie cutter cut out some pastry rounds and line the prepared mini pie tins. Trim the edges with a sharp knife.
X In a medium saucepan, combine the caster sugar, maple syrup and salt and bring to the boil. As soon as a rolling boil has been reached, switch off the heat and leave the syrup mixture to cool slightly (about 20 minutes.)
X Put the egg in bowl and whisk for a few seconds until it is just mixed. Slowly pour the warm syrup mixture into the bowl containing the egg, stirring briskly all the time to avoid making scrambled eggs.
X Add the butter and vanilla extract and mix it until all the butter has melted and all the ingredients are evenly dispersed.
X Fill each pastry shell with a couple of pecan nuts and then pour the filling on top. Top each little pie with one whole pecan.
X Bake the mini pies for about 20 minutes or until they are a dark caramel colour with a slightly crusty surface.
125 g butter
1 teaspoon baking powder
1 tablespoon sugar
2 tablespoons full cream milk
X Crumb together the butter, baking powder, flour and sugar knead in the milk to form a smooth dough.