Pecan Pie Pockets

From Cooking with Paula Deen, Sept/Oct 2006

Pecan Pie Pockets
  1. 1 cup sugar
  2. 2/3 cup light corn syrup
  3. 1/3 cup butter, melted
  4. 2 large eggs
  5. 1 1/2 cups chopped pecans
  6. 1 teaspoon vanilla extract
  7. 1/8 teaspoon salt
  8. 1 1/2 (15-ounce) boxes refrigerated pie crusts
  9. 1 egg yolk, beaten
  10. Vegetable oil for frying
  11. Confectioners’ sugar (optional)
  1. In a medium saucepan, combine sugar, corn syrup, melted butter, and eggs. Stir in pecans, vanilla, and salt. Bring to a boil over medium heat, reduce heat, and simmer 10 minutes.
  2. On a lightly floured surface, unroll 1 pie crust. Cut out rounds, using a 4 1/2-inch cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts.
  3. Place 1 piecrust round on a clean, flat surface. Lightly brush edges of crust with beaten egg yolk. Place 1 heaping tablespoon of pecan mixture in center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining rounds and pecan mixture.
  4. In a Dutch oven or deep fryer, heat oil over medium heat to 350F. Fry pies, in batches, 1 to 2 minutes per side, or until lightly browned. Drain on paper towels. Lightly dust with confectioners’ sugar, if desired.
Makes 24 servings