Name: Mini pecan, macadamia & walnut pies
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 3 sheets shortcrust pastry, partially thawed; ⅓ cup (50g) unsalted macadamias; ⅓ cup (45g) pecans; ⅓ cup (35g) walnuts; 2 tablespoons brown sugar; 1 tablespoon plain flour; 40g butter, melted; 2 Otaika Valley Free Range Eggs, beaten lightly; ¾ cup (180ml) pure maple syrup

Mini pecan, macadamia & walnut pies

Shortcrust pastry filled with a decadent mixture of crunchy nuts, brown sugar, butter, and pure maple syrup, creating indulgent bite-sized treats perfect for any occasion.

Makes 6 pies

Prep

10M

Cook

40M

Total

50M

Ingredients

3 sheets shortcrust pastry, partially thawed

⅓ cup (50g) unsalted macadamias

⅓ cup (45g) pecans

⅓ cup (35g) walnuts

2 tablespoons brown sugar

1 tablespoon plain flour

40g butter, melted

2 Otaika Valley Free Range Eggs, beaten lightly

¾ cup (180ml) pure maple syrup

Method

Step 1

Grease six 10cm-round, loose-based fluted flan tins.

Step 2

Cut each pastry sheet in half diagonally. Lift pastry into tins. Press into base and sides, trimming the edges. Cover; refrigerate for 30 minutes.

Step 3

Preheat oven to 200°C/180°C fan.

Step 4

Place tins on an oven tray. Line each tin with baking paper, filling with dried beans or rice. Bake for 10 minutes. Remove paper and beans. Bake for 7 minutes or until browned lightly.

Step 5

Meanwhile, combine remaining ingredients in a bowl.

Step 6

Reduce oven temperature to 180°C/160°C fan.

Step 7

Divide filling among cases. Bake pies for 20 minutes or until set. Cool.

Suitable to freeze.