Pecan and date pies
1 hr 10 min
Fresh dates create the caramel filling in these better-for-you pecan pies.
Reduced-fat shortcrust pastry
156 g, (use 1 1/2 sheets) just thawed
12 individual, pitted
- Preheat oven to 200°C. Use a 10cm round pastry cutter to cut 6 discs from pastry. Use discs to line six ⅓-cup (80ml) capacity muffin pans. Chill for 10 minutes.
- Line pastry cases with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights. Prick bases with a fork and bake for a further 5 minutes or until cooked.
- Reduce oven to 160°C. Using a food processor, process dates with ⅓ cup (80ml) water until smooth. Whisk eggs in a medium bowl. Add date purée and whisk until well combined.
- Pour date mixture evenly into pastry cases. Arrange pecans on top. Bake for 20 25 minutes or until just set.