125g butter
1 cup flour
1/2 cup Chelsea Icing Sugar
1 cup approx lightly salted and roasted shelled peanuts
50g butter, melted
1 egg
1 cup Chelsea Soft Brown Sugar
1 teaspoon vanilla essence
2 tablespoons smooth peanut butter

Place 125g butter, flour and Chelsea Icing Sugar in a food processor and run machine until the pastry clumps together in a ball.
Divide into small balls and with floured hands, press the pastry into the bases and up the sides of a non-stick (or well-greased) mini muffin tins.
Refrigerate at least 30 minutes. Pastry will set quite firm and you bake it cold. Divide the roasted peanuts between the chilled pastry cases.
Mix melted butter, egg, Chelsea Soft Brown Sugar, vanilla essence and peanut butter until smooth and gluey and scoop or pour carefully over the nuts. Do not overfill each little pie. Preheat oven to 180°C and bake for 20 to 25 minutes, until the pastry is golden brown and filling puffed and crisp. Take out of the oven and leave in the mini muffin tins for a few minutes until they are cool enough to handle. Give each pie a twist around to loosen the bottom and then carefully lift out to cool completely on a wire rack.