Hey there, dessert lovers!
Are you in the mood for something sweet and fun to eat? I’ve got just the treat for you!
Today, I’m sharing my recipe for pecan pie empanadas.
These tasty little pockets are packed with all the flavors of classic pecan pie, but in a fun, hand-held version.
They’re perfect for sharing (or not—no judgment here!).
Let’s dive into this deliciousness!
Possible Ingredient Alternatives
Light corn syrup can be replaced with honey or maple syrup for a more natural sweetener option. Use a 1:1 ratio, but reduce the overall liquid slightly as honey and maple syrup are more liquid than corn syrup. This substitution adds different flavor notes while maintaining the syrupy consistency.
For a dairy-free version, butter can be substituted with coconut oil or a plant-based butter alternative. Use the same amount as called for in the recipe. These options provide similar fat content and help achieve the desired texture in the filling.
To accommodate nut allergies or preferences, pecans can be replaced with sunflower seeds or pumpkin seeds. Toast the seeds lightly before using to enhance their flavor. This substitution maintains a crunchy texture while offering a different nutritional profile. Adjust the amount slightly, as seeds are denser than chopped pecans.
| Preparation Time | 30-45 minutes |
| Cooking Time | 15-30 minutes |
| Total Time | 45-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3500
- Protein: 30-40 g
- Fat: 200-220 g
- Carbohydrates: 400-450 g
Ingredients
- 1 cup tightly packed light brown sugar
- 1/2 cup light corn syrup
- 2 large eggs
- 5 tablespoons butter
- 1/4 teaspoon salt
- 2 cups pecans, chopped
- 1 teaspoon vanilla flavor
- 2 packages of 14.1-ounce refrigerated pie crusts
- Oil for frying
- Powdered sugar
Step 1: Prepare the Pecan Filling
In a medium-sized saucepan, combine brown sugar, corn syrup, eggs, butter, and salt.
Place the saucepan over medium heat and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and stir in the pecans.
Allow the filling to simmer for about 6 minutes.
Remove the saucepan from heat and stir in vanilla extract.
Set aside to cool slightly.
Step 2: Prepare the Pie Crust Circles
Bring the pie crusts to room temperature for better handling.
On a lightly floured surface, unroll one crust and use a 4-inch circle cutter to cut out circles.
Gather and re-roll the remaining dough scraps, repeating the process until all dough is used.
You should have approximately 24 circles by the end.
Step 3: Assemble the Hand Pies
Place a heaping tablespoon of the pecan filling mixture in the center of each pie crust circle.
Lightly moisten the edges of the crust with water to help seal.
Fold the crust over the filling and crimp the edges with a fork to ensure closure.
Repeat this process for all the pie crust circles.
Step 4: Fry the Hand Pies
In a large Dutch oven, heat about 1 inch of oil to 350°F.
Carefully fry the prepared pies in batches for about 1 to 2 minutes on each side, or until they are golden brown.
Use a slotted spoon to transfer the fried pies to a plate lined with paper towels for draining excess oil.
Step 5: Serve and Enjoy
Lightly dust the fried pies with powdered sugar for added sweetness.
Serve them warm for the best flavor and texture.
Enjoy these delicious pecan hand pies as a delightful treat!
