3 oz. cream cheese
1 stick butter
1 c. flour

Soften cream cheese and butter. Combine with flour to form soft dough. Place in Ziploc bag and refrigerate until cold. Remove from refrigerator and form 24 small balls. Put 1 formed ball in each of the 24 cups of a mini muffin pan. Press ball to mold against sides and bottom of pan. Set aside.

Filling:

1 egg
2 tbsp. butter
3/4 c. brown sugar
1 1/2 c. finely chopped pecans

Melt butter; mix with sugar and egg. Add pecans and mix well. Using a small scoop, fill formed dough cups. Filling will be stiff.

Bake in 375°F oven for about 15 minutes or until pastry is browned and filling set.