1/2C icing sugar
1 cup mixed nuts chopped (I use Macadamia, pecans and cashews, but try almonds and hazelnuts too)
60g butter melted
1C brown sugar
1 tsp vanilla essence
Place butter, flour and icing sugar into your food processor or Thermomix and run machine until pastry clumps together in a ball around the blade. Divide into 20 balls and with floured hands press the pastry into mini muffin tins.
Refrigerate at least 30 mins.
Divide the nuts between the chilled pastry cases.
Mix melted butter, egg, brown sugar and vanilla until a smooth and gluey and spoon or pour carefully over the nuts, being careful not to overfill each pasty (as they do rise).
Bake at 180c for 20-25 mins until the pastry is golden brown.
Take out of the oven and leave in the tins for a few minutes until they are cool enough to handle. Give each pie a little twist to loosen the bottom and then carefully lift out to cool completely on a wire rack.
These are delicious served hot or cold with whipped cream or ice-cream.