Peach Empanadas Sallye Recipes

PEACH EMPANADAS RECIPE - (4.3/5)

Steps:

• Add butter and cream cheese to WildSide jar and secure lid. Press "Pulse" 6-8 times until butter and cream cheese are blended and creamy. Add salt and 1 cup flour and secure lid. Press "Pulse" 6-8 times. Using spatula, scrape sides of jar. Add 1/2 cup flour and secure lid. Press "Pulse" 6-8 times. Using spatula, scrape sides of jar again. Add remaining flour and secure lid. Press "Pulse" 10-12 times until all flour is incorporated. Press the dough together to form a ball. Wrap in plastic and refrigerate for at least 2 hours. Roll out into 12 equal discs. Add peaches, sugar and cinnamon to clean WildSide jar and secure lid. Press "Pulse" 3-4 times until peaches are roughly chopped. Add peach mixture to medium saucepan and bring to a boil. Simmer 10-15 minutes until mixture thickens. Add 2 tbsp of peaches to rolled out empanada dough, fold over, and pinch the edges. Bake at 325°F for 15-20 minutes. For a glossy finish, brush tops of empanadas with egg whites before baking. Note: Unbaked dough can be wrapped and frozen for later use.

FRESH PEACH EMPANADAS

Steps:

• Place flour in a medium bowl. Whisk in sugar and salt. Cut in butter using 2 knives or a pastry cutter. Gently work in cream cheese and sour cream until dough is combined.
• Turn dough out onto your working surface. Quickly gather crumbs together into a square; fold square in half. Flatten dough out into a larger square using a rolling pin; fold in half again. Roll out one more time and fold into thirds, like a letter. Wrap dough in plastic wrap. Chill until firm, about 1 hour.
• Mix peaches, 3 tablespoons sugar, and cinnamon in a small bowl. Let sit for about 15 minutes. Transfer filling mixture into a strainer over a bowl to drain the excess juices for 15 minutes, stirring occasionally.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Roll pastry dough onto a floured surface to about 3/8-inch thickness. Cut out 15 to 20 circles about 4- to 6-inches in diameter. Place 2 teaspoons of filling into the middle of each circle. Fold dough in half over the filling and seal edges together with your fingers. Press edges together with the tines of a fork to make a decorative seal, if desired.
• Place empanadas on the prepared baking sheet; brush with egg and sprinkle with remaining sugar.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from oven and let cool for 5 minutes before serving.