Place butter, sugar and flour into a food processor and run the machine until pastry clumps into a ball.

Divide into 16 balls and, with floured hands, press the pastry into the bases and up the sides of non-stick mini-muffin tins.

Refrigerate for st least 30 mins.

Divide the nuts between the pastry cases.

Mix the melted butter, egg, brown sugar and vanilla until smooth and gluey, and spoon carefully over nuts. Do not over fill each pie.

Bake in pre-heated oven at 180°c for 20-25 minutes.

Take out of oven and leave for a few minutes until cool enough to handle. Give a little twist to loden bottom, carefully lift out and cool on a wire rack.