Pecan and date pies

Instructions

1. Preheat oven to 200°C. Use a 10cm round pastry cutter to cut 6 discs from pastry. Use discs to line six ⅓-cup (80ml) capacity muffin pans. Chill for 10 minutes.
2. Line pastry cases with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights. Prick bases with a fork and bake for a further 5 minutes or until cooked.
3. Reduce oven to 160°C. Using a food processor, process dates with ⅓ cup (80ml) water until smooth. Whisk eggs in a medium bowl. Add date purée and whisk until well combined.
4. Pour date mixture evenly into pastry cases. Arrange pecans on top. Bake for 20 25 minutes or until just set.