Empanadas de Durazno (Peach Hand Pies) à la Mode
Serves 24
15 mins prep
45 mins cook
60 mins total
These empanadas taste like winter with a hint of summer and remind me of a peach pie or peach cobbler. Trying to make this more of a summer treat we added a scoop of vanilla ice cream sprinkled with a pinch of ground cinnamon. The sweetness of the peaches wrapped in a light pastry and topped with cold creamy ice cream is my idea of a perfectly sized rustic classic great any time of year.
Fresh Peach Filling:
Empanada Dough:
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Make Peach Filling:
Peel and dice peaches. In a saucepan, combine peaches, sugar, water, cinnamon, and cloves.
Bring to a boil over medium heat, stirring constantly. Cook until peaches are soft.
Remove excess water, and discard cinnamon and cloves. Mash cooked peaches with masher how much mashing? Like refried beans mashed? and cook for another 15 minutes stirring so peaches will not burn. Remove from heat. Set filling aside or refrigerate.
Make Empanada Dough:
Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, and sugar. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
Assemble and bake empanadas:
Preheat the oven to 350 degrees F.
Take out half the dough and split it into 12 equal balls of dough.
On a floured surface, roll out the dough balls into small round circles. Place a small dollop of peach filling on one half of each of the dough circles. Wet the bottom edge of the circles with water to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked.
Repeat with remaining dough and filling.
Brush each empanada with some egg whites, sprinkle with cinnamon and sugar mixture. Puncture the top of each empanada with a fork to allow steam to escape while baking.
Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.
Enjoy the empanadas warm or at room temperature. Refrigerate baked empanadas for a few days. Reheat in a toaster oven or bake at 350 degrees for 8 minutes.
