caramel-pecan hand pies

Another winner from the Nov. 2011 Food and Wine magazine.  This one is pretty involved - toast pecans, make filling, bake filling, chill filling, make crust dough, chill dough, cut out and fill pastries, bake, let cool.  Yes, it is worth it.  They were so rich that we found 2 people could easily split one - mouthfuls of pecan pie goodness. 
http://www.foodandwine.com/recipes/caramel-pecan-hand-pies