These little pies will keep the chocoholics happy. Pecans make this recipe as American as can be.
Servings: 24 pies
- For the crust:
- 2 cups flour
- 1/4 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, chilled and cut into small pieces
- 1/2 cup sour cream
- 1 egg yolk
- Confectioners' sugar for the work surface
- For the filling:
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 4 tablespoons butter , melted and cooled
- 1 1/2 cups (6 ounces) pecan halves, toasted and coarsely chopped
- 6 ounces coarsely chopped semi-sweet or bittersweet chocolate
For the crust: In a large bowl combine the flour and salt. Add the butter and, using a paddle attachment on a standing mixer or your fingertips, work or pinch the ingredients together until a sandy, crumbly mixture forms. Set aside.
In a small bowl combine the sour cream and egg yolk until very smooth. Add to the flour mixture and stir just until the dough comes together. The dough may feel a little dry. Form into a disk, wrap in plastic wrap and refrigerate for at least 4 hours or up to overnight.
On a work surface thickly dusted with confectioners' sugar, using a rolling pin lightly dusted with confectioners' sugar, roll out the pastry to a squarish or rectangular shape as thin as you can and no thicker than 1/8 inch. Using the tip of a sharp knife or a pizza cutter, cut the dough into 24 three-inch squares. Transfer the squares of dough to muffin or mini-muffin tins, lining each depression with a square of dough and gathering up the corners of the square slightly to make a pouch. (You may have leftover dough or filling if you use mini-muffin tins.) Open the corners up so you can easily fill it. Refrigerate for 30 minutes.
Preheat the oven to 375 degrees.
For the filling: In a bowl, whisk the eggs to combine. Add the granulated sugar, corn syrup and melted butter and whisk to combine.
Remove the mini-muffin tin from the refrigerator. Place a few pecan pieces and 1/2 to 1 teaspoon chopped chocolate in each pastry cup. Add enough of the corn syrup mixture to barely fill each cup and regather the corners of the pastry in the center, pinching them so they stick together and form a little four-cornered pouch.
Bake until lightly browned, about 25 minutes. Transfer the pan to a wire rack to cool slightly.
Gale Gand, executive pastry chef at Tru in Chicago and host of the Food Network's "Sweet Dreams," also co-authored "Gale Gand's Short + Sweet: Quick Desserts With Eight Ingredients or Less" (Clarkson Potter, 2004).
Tested by The Washington Post.
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