Cape Breton Pork Pies

Cape Breton Pork Pies
IngredientsShortbread Shells:
1 cup butter 250 mL
1/2 cup icing sugar, sifted 125 mL
1 egg yolk 1
1 tsp vanilla 5 mL
2 cups all-purpose flour 500 mL
2 Tbsp cornstarch 25 mL
1/4 tsp salt 1mL

Filling:
2 1/4 cups chopped dates (12 oz/375 g) 550 mL
3/4 cup packed brown sugar 175 mL
3/4 cup boiling water 175 mL
1/4 tsp salt 1mL
1 tsp vanilla 5 mL

Icing:
2/3 cup icing sugar, sifted 150 mL
2 Tbsp maple syrup 25 mL
1 Tbsp butter, softened 15 mL
Method
Shortbread Shells
Filling
Icing
1. Blend together icing sugar, maple syrup and butter until smooth; dollop onto each tart. (Tarts can be stored at room temperature for up to 4 days or frozen for up to 2 weeks.)
1. In a small saucepan, bring dates, sugar, water and salt to boil over medium heat; reduce heat and simmer; stirring often, for 4 minutes or until thickened and smooth. Let cool, stir in vanilla. Spoon into shells.1. In large bowl, cream butter with sugar until fluffy; beat in egg yolk and vanilla. Stir together flour, cornstarch and salt; gradually stir into creamed mixture; gently kneading until smooth.
2. Working in batches, gently form dough into 3/4 inch (2 cm) balls, place in 1 1/2 inch (4 cm) tart cups and press evenly over bottom and sides of cup to form shell. Bake in 325 E F (160 E C) oven for about 18 minutes or until crisp and pale golden. Let cool in pan on rack; loosen shells with tip of knife.