PEACH EMPANADAS (SALLYE)
1 pkgsliced frozen peaches , 12 to 14 oz
1/8 cgranulated sugar
1 pkgpremade pie crusts, not frozen (2 per pkg)
How to Make PEACH EMPANADAS (SALLYE)
- Preheat oven to 400º
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
- Remove pie crusts one at a time from package and place on waxed paper
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
- IF YOU HAVE AN EMPANADA MAKER:
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.
- Line cookie sheet with parchment paper and place empanadas in a single layer on the sheet
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.
- ALTERNATE DEEP FRY METHOD
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