Pastry:

3 oz. cream cheese
1/4 c. butter
1 c. sifted flour

Soften cheese and butter. Add flour. Mixture will be very stiff. Form into ball and store covered in refrigerator for 1 hour. Shape into 24 one-inch (walnut size) balls. Place in tiny ungreased muffin tins. Press against bottom and sides of cup to form small pastry cups.

Filling:

3/4 c. brown sugar
1 egg, beaten
1 tbsp. butter
1 tsp. vanilla
3/4 c. pecans, broken up
dash salt

Beat together egg, sugar, butter, vanilla and salt until smooth. Add pecans. Fill pastries.

Bake at 325°F for 25 minutes. Cool on wire rack.

Remove from pan by inverting on rack and thumping on bottom of pan. These freeze well.