Empanadas, a Mexican pastry, can be filled with sweet or savory fillings. This peach-filled turnover recipe falls into the sweet category. About the size of a cookie, they're great for buffets and pot lucks.

Source: Family Circle

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Recipe Summary

prep:
25 mins to 30 mins
chill:
1 hr
bake:
12 mins to 15 mins at 400°
cook:
2 mins to 4 mins
Yield:
16 empanadas
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Ingredients

Filling
Pastry

Directions

Filling:
  • Combine peaches and sugar in small saucepan. Dissolve cornstarch in water in small bowl. Stir into peach mixture in saucepan. Cook over medium heat, stirring occasionally, until mixture is bubbly and thickened, 2 to 4 minutes. Cool to room temperature.

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Pastry:
  • Mix flour, cornmeal, sugar, baking powder and salt in bowl. Cut in cream cheese with pastry blender or two knives until texture resembles peas. Stir in milk until dough comes together. If too dry, sprinkle in additional milk.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Gather dough into ball; knead about 10 times or until smooth. Flatten into disk. Cover with plastic wrap; refrigerate at least 1 hour. (Dough can be frozen at this point, and then thawed in the refrigerator.)

Instructions Checklist
  • Heat oven to 400°F. Shape dough into 8-inch-long log. Cut crosswise into 16 equal slices. Cover slices with damp cloth or plastic wrap.

Instructions Checklist
Instructions Checklist
  • Working with one slice at a time, roll out on lightly floured surface into circle slightly larger than 4 inches. Using 4-inch cookie cutter, trim circle. Spoon 2 level teaspoons peach filling in center of circle. Moisten edge with water. Fold half of dough over filling, to make half-moon; crimp edges with fingers to seal. Repeat with remaining dough and filling. Place 1 inch apart on baking sheet.

Instructions Checklist
  • Bake in 400°F oven for 12 to 15 minutes or until golden.

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Reviews

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