Pecan Pie Pockets (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Ingredients:
vegetable oil, for frying |
1 cup sugar |
2/3 cup light corn syrup |
1/3 cup butter |
2 large eggs |
1 1/2 cups chopped pecans |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
flour, for dusting |
1 premade pie crust |
1 egg yolk, beaten |
confectioners' sugar |
Directions:
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. 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.
4. 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.
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