Peach Empanadas

Ingredients:

• 3 cups of AP flour 

• 3 tbsp sugar

• 1 tsp salt

• 1/4 cup of butter

• 1/2 tbsp baking powder

• 1 egg

• 1 cup milk 

Filling:

• 5 peaches

• 1/2 stick of cinnamon 

• 2 tbsp butter

• 1/4 cup sugar 

• 2 tbsp cornstarch

• Juice of 1 lemon 

Egg wash:

• 2 tbsp water

• 1 tbsp cornstarch

• 1 Egg

Instructions:

1. In a mixer, combine all-purpose flour, sugar, baking powder, and salt. Mix on low speed.

2. Add butter and mix until well combined.

3. Add 1 egg and mix again.

4. Switch to a hook attachment and add cold milk. Mix on medium to low speed until everything is well combined.

5. Roll out the dough on a floured surface until thin. Use a circle cutter to make rounds and refrigerate them for 25-35 minutes.

6. For the filling, slice Palisade peaches with the skin on. Cook them in a pan with cinnamon, sugar, cornstarch, butter, and lemon juice for 15 minutes. Mash the peaches slightly and continue cooking.

7. Make an egg wash by mixing water and cornstarch, then add an egg. 

8. Place 2-3 tablespoons of filling on each dough round, seal with an egg wash, and create grooves with a fork.

9. Refrigerate the empanadas for 10 minutes before frying in hot oil until golden.

10. Let the empanadas cool.
    

Feel free to customize the recipe to your liking and preferences. Enjoy your peach empanadas!

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