Mini Pecan Pies

Make a dough: Mix flour and salt. Pour onto a clean, flat work surface – I used the counter top. Dice softened butter and dot pieces though the flour mixture. Using your fingers, rub the butter into the flour to create a crumbly mixture. Once fully incorporated, make a well in the middle of the flour and slowly pour the water in and mix together using your hands. You can use a knife to scrape any extra dough off the counter top and kneed lightly to form a dough.

Wrap the dough in plastic wrap and refrigerate for 20 minutes.

Preheat the oven to 200C (390F). Lightly coat 8 wells of a cupcake tin with baking spray.

Roll the dough out onto a well floured surface. The dough should be quite thin, but not transparent. Cut the dough into squares to easily lay them into the cupcake mold. Press the dough in and mold to shape. If your dough is thin enough it should mold easily. Run the rolling pin over the top of the tin to remove the excess dough from the top of the pan.

Bake the crusts for 20 minutes, or until lightly golden. Then remove them from the oven.

Reduce the temperature to 180C (350F).

Mix all of the pecan filling ingredients together well, and pour into pastries. Bake until firm (about 25 minutes).

Serve with unsweetened, whipped cream and revive the pecan pie!