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Pecan Pie Pockets

Source of Recipe


Paula Deen



List of Ingredients



• 1 cup sugar
  
• â…” cup light corn syrup
  
• â…“ cup butter
  
• 2 large eggs
  
• 1½ cups chopped pecans
  
• 1 tsp vanilla extract
  
• â…› tsp salt
  
• 1 pre-made pie crust
  
• 1 beaten egg yolk
  
• Flour, for dusting
  
• Confectioners' sugar
  






Instructions



1. In a Dutch oven or deep fryer, heat the oil over medium heat to 350 degrees F.
   
   
2. In a medium saucepan, combine the sugar, corn syrup, butter and eggs. Stir in the pecans, vanilla and salt. Bring to a boil over medium heat, reduce the heat and simmer 10 minutes.
   
   
3. On a lightly floured surface, unroll the pie crust. Cut out rounds using a 4 1/2-inch cutter. Re-roll the dough as needed. Repeat the procedure with the remaining dough. Place 1 pie crust round on a clean, flat surface. Lightly brush the edges of the crust with the beaten egg yolk.
   
   
4. Place 1 heaping tablespoon of pecan mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and pecan mixture.
   
   
5. Fry the pies in batches until lightly browned, 1 to 2 minutes per side. Drain on paper towels.
   
   Lightly dust with confectioners’ sugar, if desired.