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danmcelhinney
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For the Pastry:
Blend the softened cream cheese and butter together until smooth.
Stir in flour and salt. Dough will crumbly, so knead with hands to form a stiff ball.
Chill dough for 20-30 minutes.
Once chilled, shape into 24 one-inch balls. Place in ungreased, 1 ¾ inch mini muffin cups.
Press dough down into bottom and up the sides of the cups. (If using wooden press dip into flour before pressing dough.)
Make sure shaped cup extends a little above the muffin cups. This will eliminate boil over and sticking.
For the Filling:
Beat together the egg, sugar, butter, vanilla and salt until just smooth.
Divide half of the pecans among the pastry-lined cups.
Fill muffin tins until almost full and top with remaining pecans.
Bake in a 325° F oven for 25 minutes or until filling is set.
Cool and remove from pans.