Sift the flour and sugar into a bowl and rub in the butter. Stir in the egg yolk and sufficient cold water to bind. Chill for 20 minutes.

Roll out on a lightly floured surface and use to line 6 x 10cm (2 1/2 inch x 4 inch) flan tins or small bun tins.

Divide the chopped nuts between the cases. Whisk the eggs, then stir in the sugar, syrup and butter. Beat well and spoon into the cases, almost to the top. Put 2 pecan halves on top of each pie. Place flan tins on a hot baking tray in a preheated oven 190 °C, 375 °F, Gas Mark 5 for 25-30 minutes. Serve hot or cold with whipped cream or ice cream.