Peach Empanadas

After buying a huge bag of sweet white peaches at the Farmer's Market, and eating most of them, I noticed we had a couple left that were begging to be baked into some form of gooey cinnamony goodness. I wanted peach pie, but with only a few peaches decided that couple empanada style pies might be the perfect solution. Thus the following experiment; a combination of pie, turnover, and empanada... whatever you want to call them- I call them DELICIOUS!

Peach Empanadas
Makes 4 large or 8 small

1 1/2 cups flour
1/2 cup butter (1 stick), cut into tiny pieces
1 tablespoon sugar
1/2 teaspoon salt
5 tablespoons ice cold water

1. using a pastry cutter, work butter into all other dough ingredients except water until a coarse meal forms
2. add water until dough starts to stick together, press into a ball and chill while making filling

2 large peaches, diced
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon lemon juice
1/8 teaspoon nutmeg
1 tablespoon white sugar
2 tablespoons brown sugar
2 teaspoons cornstarch

1. combine all filling ingredients and mix thoroughly
2. remove dough from refrigerator; roll out between two sheets of wax or parchment paper, and cut into circles, 6 inches across for 4 large or 3 inches across for 8 small
3. put filling on one half of the circle and fold other half on top, seal edges by pressing down with a fork or pinching dough
4. chill for 15 minutes on a greased cookie sheet
5. brush tops with melted butter and sprinkle with a little cinnamon and sugar
6. prick holes in the tops to prevent an explosion
7. bake at 400 degrees for 20 minutes or until golden brown
8. serve warm (especially delicious with whipped cream or ice cream!)

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