CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Pecan And Ginger Hand Pies

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  • Overview
  • Ingredients
    items
  • Directions

Enjoy these delightful Pecan & Ginger Hand Pies, filled with a rich pecan and ginger filling, wrapped in a flaky, buttery crust.

Crust

  • 210g cake flour
  • 2ml salt
  • 3ml fresh ginger
  • 150g butter
  • ±60ml water

Filling

  • 250g pecan nuts
  • 200g brown sugar
  • 45ml cake flour
  • 3 eggs
  • 80g butter
  • 30ml ginger syrup
  • 100g preserved ginger

Crust

  • Grease 8 loose-bottomed small tart tins.
  • Sift the flour, salt and ground ginger into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs (or you can place it in a food processor and pulse).
  • Mix in just enough ice-cold water to make the pastry and wrap in clingfilm.
  • Rest the pastry in the refrigerator for 30 minutes.
  • Roll out the pastry on a lightly floured surface to about 3 mm thick. Use it to line the tart tins.

Filling

  • Preheat the oven to 180°C.
  • Arrange the pecan nuts on the uncooked pastry.
  • Mix the sugar, flour, eggs, melted butter, and ginger syrup together and pour it over the nuts.
  • GENTLY mix in the chopped ginger and bake for about 15 minutes.
  • Cool completely before serving with whipped cream and a generous drizzle of the ginger syrup.
  • OPTIONAL: Serve with ginger-flavoured mascarpone (250 g mascarpone whipped with 50 ml chopped preserved ginger).