We have decided that August will likely be the month of peaches on here. Alice and I are both major peach fans, so I am quite sure that her and I will be throwing them into whatever we can while they are fresh and in season.
Yesterday morning I noticed that the two big peaches that I had leftover from the peach cake were getting a bit soft, so I tried to come up with something to make that wouldn't require a large amount of fruit and that I had the ingredients around for. I found a recipe for fruit empanadas that I changed around a bit to make some sweet and delicious peach empanadas, which are basically turnovers filled with chopped fruit, sugar, and spices. They were quite good, I must say.
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
sugar for sprinkling
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.