So it's almost Christmas and it's time to start making some seasonal food. Normally I don't bother with this stuff. I don't love or hate mince pies, but I don't think I'd make them for myself. So this year I decided to try and make a few variations on the traditional mince pie by making dark chocolate pecan pies and roast cranberry and apple pies.
Here's how I made the pecan pies, which have been very well received by all who have eaten them so far. My mother thinks she could keep eating them til she gets diabetes.
That's pretty high praise right?
Inspired by Green & Black's recipe for Chocolate and Pecan Pie.
Ingredients: - makes enough filling for 12 mini pies
Spelt shortcrust pastry,
90g dark chocolate (any old cheap dark chocolate will do),
50g salted butter,
1 medium free range egg,
1 tbsp caster sugar,
1 tbsp maple flavoured golden syrup,
100g of chopped or just bashed up pecans.
*Right so assuming you've made your pastry and you've cut it out and all that stuff and blind baked your little pastry cases for 10 minutes at 170°C (in a fan assisted oven) and it's still on a ready to rock and roll, you're all set to go.
Melt the chocolate together with the butter in a heatproof bowl, you can do this in a microwave (I suggest a low setting and watch it like a hawk) or over a pan of boiling water making sure the bowl itself doesn't actually touch the water. Once it's all melted together give it a good stir then leave it to cool for a couple of minutes.
Next put the egg, sugar, pecans and golden syrup into the cooled chocolate and mix together.
Spoon the chocolate pecan gooeyness into the individual pastry cases, filling each almost to the top of the case before returning the tray to the oven for 20 minutes.
Transfer the pies to a wire rack to cool and enjoy (on fancy china if you have it, but no worries if you don't).
Prepare to make friends with anyone who eats these. They will hound you for more!