Peach Empanadas

These flaky, not too sweet pastries are perfect for summer. Experiment with the fillings, next time I will make them with a chocolate fudge center!

Prep Time: 30 minutes Yield: 12 pastries

INGREDIENTS:

Peach Filling:

8 cups peeled and diced peaches

3/4 cup light brown sugar (adjust according to peach sweetness)

1/4 cup water

1/2 tsp cinnamon

1/4 tsp ginger powder

1/4 tsp pure vanilla extract

1 tsp lemon juice

dash salt

Empanada Dough:

3 cups unbleached all purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup shortening

2 eggs, lightly beaten

1/2 cup half and half or milk

3 tbsp granulated sugar

Egg Wash: 1 egg, beaten with 1 tsp water

INSTRUCTIONS:

Make Peach Filling:

Peel and dice peaches. In large saucepan, combine peaches, sugar, water, cinnamon, ginger powder, vanilla extract, salt, and lemon juice.

Bring to a boil over medium heat, stir and cook until peaches are soft, approximately 2 minutes.

Remove from stovetop. Drain any excess water, then mash cooked peaches. Put back on stove and continue to cook for another few minutes. Refrigerate filling until ready to use.

Make Empanada Dough:

I find it is easiest to use your hands to create this dough.

Mix the flour, baking powder, salt, and sugar. Cut in the shortening.

Make a well in the center of the dough, add slightly beaten eggs and milk.

Using your hands, mix and incorporate all ingredients until you have a soft dough. Form into a flat disc, cover with plastic wrap, and refrigerate for 30 minutes or until chilled.

Assemble and bake empanadas:

Preheat oven to 375 degrees.

Take the dough from the refrigerator, separating it into 12 equal portions, using your hands to roll each into a ball.

On floured surface, roll out the dough balls into 6 inch rounds.

Place 2 tablespoons of peach filling on one half of each of the dough circles. Wet the bottom edge of the circles lightly with water to help seal the dough together. Fold the dough over to cover filling. Seal the edges with a fork by firmly pressing along all edges.

Place each empanada on a large greased baking sheet. Brush each pastry with the egg wash.

Bake for 20 minutes in upper third of oven. Let cool on wire rack while you prepare the icing.

Icing: (optional)

1 3/4 - 2 cups powdered sugar

dash salt

1 tsp lemon juice

1/4 tsp vanilla extract

1/3 cup half and half (more or less to obtain molasses-like consistency)

Beat icing ingredients with electric hand mixer. Decorate empanadas with icing once empanadas have cooled.