Pecan Pie Pockets

Directions

1. 1
   In a Dutch oven or deep fryer, heat the oil over medium heat to 350 degrees F.
2. 2
   In a medium saucepan, combine the sugar, corn syrup, butter and eggs.
3. 3
   Stir in the pecans, vanilla and salt.
4. 4
   Bring to a boil over medium heat, reduce the heat and simmer 10 minutes.
5. 5
   On a lightly floured surface, unroll the pie crust.
6. 6
   Cut out rounds using a 4 1/2-inch cutter.
7. 7
   Re-roll the dough as needed.
8. 8
   Repeat the procedure with the remaining dough.
9. 9
   Place 1 pie crust round on a clean, flat surface.
10. 10
    Lightly brush the edges of the crust with the beaten egg yolk.
11. 11
    Place 1 heaping tablespoon of pecan mixture in the center of the round.
12. 12
    Fold the dough over the filling, pressing the edges with a fork to seal.
13. 13
    Repeat with the remaining rounds and pecan mixture.
14. 14
    Fry the pies in batches until lightly browned, 1 to 2 minutes per side.
15. 15
    Drain on paper towels.
16. 16
    Lightly dust with confectioners' sugar, if desired.