PEACH EMPANADAS (SALLYE)
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- 1 pkg
- sliced frozen peaches , 12 to 14 oz
- 1/8 c
- granulated sugar
- 1 tsp
- 1 tsp
- 1/4 c
- 1 pkg
- premade pie crusts, not frozen (2 per pkg)
Partially thaw peaches and pulse in food processor until finely diced (but not pureed)
Place peaches, sugar and cinnamon in microwave safe bowl
Dissolve cornstarch in water and add to peach mixture
Cook on full power for 3-5 minutes until mixture is thickened (stir once during cooking to ensure mixture doesn't get too thick - add a tablespoon of water if necessary)
Set aside to cool
With a 6 to 8 inch round cookie cutter (or glass) cut circles of dough
Reform left over dough so you can make more circles
Use all dough if possible
Place one circle of dough in it and place 1 to 2 tablespoons of peach mixture on one side, then close maker and seal dough into a pie
IF YOU DON'T HAVE AN EMPANADA MAKER:
Place 1 to 2 tablespoons of peach mixture on one side of dough circle, leaving about 1/2 inch of dough not covered with peaches
Fold other side of dough over the mixture and pinch the sides together to seal the peach filling in.
Cook for 12-15 minutes until golden brown, turning once so both sides will brown
Remove from oven and place on cooling rack
You may sift powdered sugar over these if desired.
Heat cooking oil to medium high.
Place empanadas in oil and deep fry for 3-5 minutes until golden brown, turning once.
Do not crowd pan, you will have to fry in several batches
Remove from oil and drain on cooling rack
You may sift powdered sugar over these if desired