Rosemary Pecan Handpies
- 4 rolls refrigerated pie dough
- 1 cup light corn syrup
- 1 cup sugar
- ¼ cup packed brown sugar
- 3 eggs (beaten)
- 1/3 cup butter (melted)
- ½ t salt
- ¾ t vanilla extract
- 1 ½ cups pecan (finely chopped)
- 2 T rosemary (chopped)
Spread out pie dough, cut out as many rounds as you can. Transfer to parchment paper–lined baking sheets and refrigerate 20 minutes.
Preheat oven to 350°F. In a large bowl, combine the corn syrup, sugars, eggs, butter, salt, vanilla extract, pecans and rosemary.
Grease a 9x13" baking pan. Pour pecan filling into the pan and bake for 30 minutes. Scrape out into a bowl and stir gently to combine. Refrigerate until chilled, approximately 1 hour.
Brush the pastry rounds with some of the beaten egg. Add 1 to 2 T of the pecan filling onto each round and add another pastry round over to create a hand pie. Press edges to seal and crimp closed with a fork. Repeat with the remaining dough rounds.
Brush tops of the pies with beaten egg and sprinkle with sugar. Bake for 40 minutes, until golden brown. Cool before serving.
