Mini chocolate pecan pies
Posted 23rd April 2012
These went down a storm as the #PudClub finale, and Laura Penning at Bellevue bakery has kindly agreed to share the recipe!
Serve with a smoked Rob Roy for the full effect, or head down to the Colour Inn for one instead.
Makes 15 mini chocolate pecan pies
For the pastry
- 115g plain flour
- 50g softened slightly salted butter
- 50g caster sugar
- 2 medium egg yolks
For the filling
- 40g dark chocolate
- 40g unsalted butter
- 40g caster sugar
- 1 medium egg
- 100g golden syrup
- ½ tsp vanilla extract
- 65g pecans + extra to decorate
How to make
First of all, make the pastry, following the steps below:
- Sift the flour into a bowl
- Rub in the softened butter, using your fingertips, until the mixture looks like fine breadcrumbs
- Stir in the caster sugar
- Add the egg yolks and mix with a metal spoon, until the mixture starts coming together
- Now use your hands to bring the dough together properly, and knead it a little bit. Don’t worry if the mixture is a bit crumbly – I always find that a crumbly dough makes for a lovely crumbly pastry!
- Wrap the dough in cling film and put it in the fridge for half an hour
Once that half an hour is up, roll out the pastry on a floured work surface, as thinly as possible, and cut out little circles to fit your cupcake tray. You will want the mini pies to be about an inch tall, so don’t cut out circles that will line the cupcake trays all the way to the top.
Depending on how thinly you roll the pastry, you should get between 15 and 20 circles.
Use some margarine and kitchen roll to grease the baking tray and the gently ease the circles into the holes in the tray.
Put them back in the fridge until you are ready for them.
Preheat the oven to 180°C.
Now, while the oven is heating up and the dough is resting, make the filling, following the steps below:
- Melt the dark chocolate and butter together in a bowl, suspended over a pan of simmering water. You need to make sure that you melt the mixture slowly and that the bowl doesn’t touch water.
- Once melted, remove the bowl from the pan of water and allow it to cool for 5 minutes.
- In the meantime, if you have a blender, whiz the pecans in it until they are chopped as small as possible. If you don’t have one, just chop them up as teeny tiny as you can get them.
- Now put the caster sugar, eggs, golden syrup, vanilla extract and the chocolate mixture into a bowl and mix together well.
- Stir in the chopped up pecans.
Now to construct and cook the pies!
- Transfer the chocolate mixture to a jug, as it is easier to fill the cases that way – it’s a bit runny to use a spoon.
- Take the pastry circles out the fridge and pour the mixture into them. They will puff up a little bit in the oven, so don’t quite fill them to the very top of the pastry cases.
- Decorate the top of each pie with a pecan half laid in the middle.
- Place the baking tray in the centre of the oven and cook for 15 to 18 minutes. The mixture should be just set on top when you take it out the oven, but still a little bit wobbly in the centre.