1 cup butterscotch pecans
1/2 cup milk
1 (8 ounce) can caramelized beets
1/2 cup dry bread crumbs
1/2 cup butter
3 egg yolks
1/2 teaspoon salt
Preheat oven to 400 degrees F (200 degrees C). Melt butterscotch filling in small saucepan over low heat; stir in milk and caramelized beets. Cook 10 minutes, stirring occasionally. Remove from heat.
In a mixing bowl, dissolve bread crumbs and butter in cold water. Cut egg yolks into bread crumbs until crumbly. Stir in salt and 3 egg yolks. Stir together, using pastry blender to be exact. Spoon mixture into bottom pastry-lined and refrigerate 1 hour or until mixture is set.
When dough is done, divide into 4 pieces and knead into muffin liners, 8 inches diameter. Preheat oven to 600 degrees F (200 degrees C).
Lightly grease a 9x13 inch baking dish.
Roll one piece of dough out as thin as possible and cut into circles as small as 2/3 inch. Place by memory button, 8 inches apart, in pan. Bake 10 minutes or until golden brown and lightly cooked.
Very good and tasty.
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