Friday, May 27, 2011

Peach Empanadas

Last week, the need for fresh peaches overwhelmed me. I think it has something to do with the weather getting warmer. Back when I was a kiddo (here we go with another memory), mom would indulge in all sorts of fresh fruits. These include peaches, apricots, and watermelon. I don't particularly like watermelon. When she was visiting last week, she, Don, and Mari tore into the watermelon while I sipped on my sweet tea. Then the urge hit...I wanted peaches! Peach cobbler, peach empanada, peach tea, millions of peaches, peaches for me!

I went to Love & War (review to come) to satisfy the peach cobbler craving. It only made me wish I would've made some myself. Instead, I went to the Google to find a peach empanada recipe and happened upon bread & honey's blog. {loveit}

It was quite fun! Here's the recipe as posted from Alice's bread & honey (thanks Alice):

Peach Empanadas

Ingredients:

for the dough...
1 1/2 cups flour
1 tablespoon sugar
1/2 cup (1 stick) butter, diced
4 tablespoons iced water

for the filling...
1 tablespoon cornstarch
1/4 cup granulated sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon vanilla extract
Pinch of salt
2-3 large ripe peaches, pitted and coarsely chopped (seriously, chop them good or even use a food processor)

sugar for sprinkling

Directions:

Lightly butter and flour a cookie sheet.

To make the dough: Combine butter with flour, sugar and salt until coarsely mixed. Add enough water to form a dough. Chill for at least 20 minutes. Roll out on floured board. Cut dough into circles as small as you like but no larger than 9 inches in diameter. 
To make filling: In a large bowl, combine sugar, cornstarch, spices and pinch of salt; add peaches and vanilla; stir well. 

Preheat oven to 450 degrees F.
Spoon peach filling on one half of the circle, leaving an ample border to fold over and seal the other half. Moisten half of the circle on the fruit side with ice water. Fold dough over fruit filling and press edges together with the tines of a fork. You can also spoon filling into the center of a circle, moisten the edges, and put another circle of dough on top and seal. Chill for at least 10 minutes. Brush tops of empanadas lightly with ice water and sprinkle with sugar. With a sharp knife, pierce vent holes in each one. Place on prepared baking sheet. Bake 5 minutes, reduce heat to 350 degrees, and continue to bake for another 10 minutes until the pies are golden. Let them cool and serve warm or cold plain or with ice cream.


**note: I added a pinch of ginger to my spices and the peaches. I probably would've taken the skins off the peaches and chopped finer. I also would've cooked on parchment paper because I prefer to not have to clean up as much.**

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