Peach Hand Pies

Peach Hand Pies

1 package empanada dough

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.