Pecan Pie Pasty

Directions

Pastry Crust:

1. Combine the flour and salt in a large bowl.
2. Next, add the shortening and with a fork, break up the shortening until pea-sized pieces form.
3. Add the ice-cold water tablespoon by tablespoon until the dough begins forming.
4. Wrap in plastic wrap and chill in the fridge for about 1 hour and up to overnight.

Filling:

1. In a large bowl, combine the filling ingredients.
2. Using a spatula, stir until fully combined. Set aside.

Prepare the Pastries:

1. Unwrap the dough from the fridge and on a floured surface, roll the dough out.
2. Using a rectangle cookie cutter, cut out 16 rectangles.
3. Place each rectangle on a parchment lined baking sheet. Place in the fridge.
4. Preheat your oven to 375° F.
5. Remove the baking sheets from the fridge and using a teaspoon, place about 2 teaspoons of filling on 8 of the rectangles.
6. Top all the rectangles and enclose each with the back of a fork.
7. Place back in the fridge for another 30 minutes.
8. Brush each pastry with an egg wash and place in the oven for about 15-17 minutes, or until golden brown.
9. Remove from the oven and let cool fully.

Cinnamon Frosting:

1. Combine all the frosting ingredients in a medium bowl.
2. Using a whisk, stir until all the ingredients are fully combined.
3. If the frosting is too thick, add more milk. If the frosting is too loose, add more powdered sugar.
4. Sprinkle with additional toasted pecans (optional)