Pastry:

1/2 c butter, softened
1 (3 oz) pkg cream cheese, softened
1 c all-purpose flour

In a mixing bowl, beat softened butter and cream cheese until thoroughly combined. Stir in the flour. Using 24 ungreased 1 3/4 inch muffin cups, press a round tsp of pastry evenly into the bottom and up the sides of each cup.

Filling:

1 egg
3/4 c packed brown sugar
1 tbsp butter, melted
1/2 c pecans, coarse chopped

In a small bowl, beat together eggs, brown sugar, and melted butter. Stir in pecans. Fill each pastry-lined muffin cup with about 1 heaping tsp pecan filling.

Bake at 325°F for about 30 minutes or until pastry is golden brown, and filling is puffed. Cool slightly in muffin cups then remove and cool completely on a wire rack.