Mini Pecan Pies (gluten free, fructose friendly, FODMAP friendly)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Readymade gluten free sweet shortcrust pastry
Filling
  • 20 grams butter, unsalted, room temperature
  • ¼ cup brown sugar, firmly packed
  • ½ teaspoon vanilla essence
  • 1 egg, room temperature
  • ¼ cup pure maple syrup
  • ½ cup pecans, roughly chopped
Instructions
  1. Defrost ready-made gluten free shortcrust pastry as per packet instructions.
  2. Preheat oven to 170C. Grease individual tartlet trays and one baking tray.
  3. Roll pastry 2mm thick between two sheets of baking paper.
  4. Place pastry into tartlet tins and trim edges to neaten. Using a star shaped pastry cutter cut the stars which will be used to top each of the pies.
  5. Weigh down the inside of the pies with baking weights or uncooked rice.
  6. Place pies and stars on the baking tray and bake in a pre-heated oven for 10 minutes or until golden brown. The stars will take slightly less time to cook, approx. 7-8 minutes.
  7. Leave oven on 170C.
  8. Ensure the butter is at room temperature. Beat the butter, sugar and vanilla in a mixing bowl on low speed with electric beaters for about 1 minute until mixture is light and creamy. Add egg and maple syrup, beat well. Add the chopped pecans.
  9. Pour the filling mixture into the prepared pastry pie shells.
  10. Bake for 5-10 minutes or until the filling is set.
  11. Place the pastry stars on the pies while they are warm and let them stand for 10 minutes before removing them from their tins.
  12. Transfer to a wire rack to cool.
Recipe by Chompchomp at http://www.chompchomp.com.au/2014/12/mini-pecan-pies-gluten-free-fructose-friendly-fodmap-friendly/