Pecan-Chipotle Tassies in Cornmeal Crust

Bite sized pecan pies with a spicy kick; these tassies can be made ahead and frozen for up to two weeks. Place completely cooled tassies in a single layer in a resealable plastic freezer bag to store until ready to use.

Pecan-Chipotle Tassies in Cornmeal Crust
Yield: 2 dozen tassies
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  1. 1⁄2 cup butter, softened
  2. 4 ounces cream cheese, softened
  3. 1 cup all-purpose flour
  4. 1⁄4 cup plain yellow cornmeal
  5. 1⁄2 teaspoon sugar
  6. 1⁄4 teaspoon salt
  7. 1⁄4 teaspoon chipotle chile powder
  1. 2⁄3 cup chopped pecans
  2. 1⁄2 cup firmly packed dark brown sugar
  3. 1 tablespoon butter, melted
  4. 1 tablespoon light corn syrup
  5. 1 teaspoon vanilla extract
  6. 1⁄4 teaspoon chipotle chile powder
  7. 1⁄8 teaspoon salt
  8. 1 large egg, lightly beaten
  1. In a large bowl, combine butter and cream cheese for dough; beat at medium speed with an electric mixer until smooth. Gradually add flour, cornmeal, sugar, salt, and chile powder. Beat at low speed until a firm dough forms, stopping to scrape bowl occasionally. Shape dough into a disk; wrap in plastic wrap, and refrigerate for 30 minutes.
  2. Preheat oven to 350°. Spray 24 mini muffin cups with nonstick baking spray with flour. Using floured hands, shape dough into 24 balls. Place one ball of dough in each prepared muffin cup, pressing dough into bottom and up sides of cups.
  3. In a small bowl, combine pecans, brown sugar, butter, corn syrup, vanilla, chile powder, salt, and egg for filling; stir well. Spoon approximately 1 teaspoon pecan mixture into each pastry shell. (Be careful not to overfill.)
  4. Bake until filling is set and crust is lightly browned, approximately 20 minutes. Let cool on a wire rack for 5 minutes. Run a knife around edges of crust. Gently remove tassies from muffin cups. Let cool completely on a wire rack.
Taste of the South


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