Pecan Pie Pockets

• 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

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.
3. Stir in the pecans, vanilla and salt.
4. Bring to a boil over medium heat, reduce the heat and simmer 10 minutes.
5. On a lightly floured surface, unroll the pie crust.
6. Cut out rounds using a 4 1/2-inch cutter.
7. Re-roll the dough as needed.
8. Repeat the procedure with the remaining dough.
9. Place 1 pie crust round on a clean, flat surface.
10. Lightly brush the edges of the crust with the beaten egg yolk.
11. Place 1 heaping tablespoon of pecan mixture in the center of the round.
12. Fold the dough over the filling, pressing the edges with a fork to seal.
13. Repeat with the remaining rounds and pecan mixture.
14. Fry the pies in batches until lightly browned, 1 to 2 minutes per side.
15. Drain on paper towels.
16. Lightly dust with confectioners' sugar, if desired.

vegetable oil, sugar, light corn syrup, butter, eggs, pecans, vanilla, salt, flour, premade pie crust, egg yolk, confectioners

Taken from www.foodnetwork.com/recipes/paula-deen/pecan-pie-pockets-recipe.html (may not work)