Fresh Peach Empanadas
A beautiful light pastry stuffed with fresh peaches. Yes, another peach recipe! Why? Because I still have peaches falling from the tree and because these empanadas are so light and delicious.
For the filling peel and dice peaches.
Transfer to a heavy saucepan. Add sugar, cardamom, and cornstarch. Over medium heat bring to a light boil continuously stirring until the peach mixture thickens leaving a light coating on the spoon or until you can rub your finger across the spoon leaving a path. Remove from heat, set aside until the mixture is completely cool.
For the pastry:
In a large bowl combine the flour, sugar, and salt. Cut cold butter into small pieces and add to flour mixture. Using a pastry blender cut butter into flour mixture. Add shortening and continue incorporating until coarse crumbs are created. Be careful to not over mix.
Add iced water one tablespoon at a time, mixing with a fork after each tablespoon. Once all the water is added combine the dough. Set aside and let rest for about 10 minutes. Using your hands make individual balls, approximately 3”.
On a floured surface roll out each ball into a 6X6” circle. Add a few tablespoons of peaches, fold pasty over and using a fork dipped into flour pinch the edges closed.
Pinch the edges closed using a floured fork
In a small bowl whisk two egg whites. Lightly brush the tops of the empanadas with egg wash and dust with sugar.
Ready for the oven
Makes 24 Empanadas
Options, yes more options! These are also great filled with pumpkin, pineapple, and apricots.
5 C Flour
2 T Sugar
1/4 t. Salt
1 C (2 sticks) unsalted butter
1 C Shortening
7 T Iced water (adding one tablespoon at a time)
2 egg whites whisked
8 C Peeled & diced peaches
1 C Sugar
1/2 t. Cardamom
3 T Corn Starch