Peach Hand Pies
1 package empanada dough
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For the filling:
1 dozen peaches, pitted and cut into medium chunks
3 tablespoons cornstarch
½ cup granulated sugar, or more if desired depending on the sweetness of the peaches
juice from ½ lemon, freshly squeezed
pinch salt
1 teaspoon vanilla paste
grapeseed or other neutral oil for frying
For tossing:
1½ cups granulated sugar
1 tablespoon ground cinnamon
Combine the peaches, cornstarch, sugar, lemon juice, salt and vanilla paste together in a pot that doesn’t have too much surface area. Cook the peaches over low to medium-low heat, stirring often. The peaches are ready when they have begun the release liquid and are starting to break apart. Transfer the mixture to a large dish and place in the refrigerator until cold.
When the filling is cold, form the hand pies. Line a baking sheet with parchment paper. Place 1-2 tablespoons of filling in the center of a disc of empanada dough. Fold the dough over into a halfmoon to close. Seal the edge using a fork. Set aside on the baking sheet and continue filling pies until you’ve used all of the filling or empanada dough.
Heat 1-2 inches of oil in a deep cast iron pan to 350˚F. Toss the 1½ cups granulated sugar and 2 teaspoons ground cinnamon together in a bowl. Working in batches, fry the hand pies until golden brown on both sides. Remove from the oil and toss in the cinnamon sugar mixture. Let cool before serving.