This recipe is from my co-worker Jackie. I have no idea where it originated and do not own this recipe.
Peach Empanadas (or apple, or anything else you want to put in them)
For the dough:
4 cups flour
2 tsp. baking powder
2 tsp. salt
1 tsp. sugar
¾ cup (1½ sticks) cold, unsalted butter, cut into pieces
1¼ cups cold water
In a large bowl, mix together flour, baking powder, salt, and sugar.
Add cold butter and mix with hands until the butter and the flour are mostly combined-- pieces should be pea-sized. Alex Guarnaschelli suggests rubbing butter into flour with your finger tips when making this type of pie dough.
Add 1 cup water and mix until the dough is crumbly but hold together when squeezed. Continue adding water, 1 tablespoon at a time, if needed.
Turn dough out onto a lightly floured work surface and knead just until dough comes together, 4 to 5 times.
Roll dough out to about ¼-inch thickness and using a large cup or a small bowl, cut out circles. Continue rolling and cutting out circles until you have used all the dough.
For the filling:
4 peaches, cut into small chunks-- we actually used apples, but Mark used peaches when he made these with Jackie. He wanted to use apples when he and I made it to try something different with the recipe.
¾ cup brown sugar
1 tbsp. cinnamon
Mix the sugar and cinnamon in with the peaches. Scoop a heaping spoonful of peach mixture into the center of each circle of dough.
Wet the outside rim of the circle with water and then fold the circle in half. Pinch the edges closed and press all the way around with the tines of a fork to seal.
Bake the empanadas at 380º for about 30 minutes, or until golden brown. Let cool slightly, then sprinkle with powdered sugar and serve.
Peach Empanadas (or apple, or anything else you want to put in them)
For the dough:
4 cups flour
2 tsp. baking powder
2 tsp. salt
1 tsp. sugar
¾ cup (1½ sticks) cold, unsalted butter, cut into pieces
1¼ cups cold water
In a large bowl, mix together flour, baking powder, salt, and sugar.
Add cold butter and mix with hands until the butter and the flour are mostly combined-- pieces should be pea-sized. Alex Guarnaschelli suggests rubbing butter into flour with your finger tips when making this type of pie dough.
Add 1 cup water and mix until the dough is crumbly but hold together when squeezed. Continue adding water, 1 tablespoon at a time, if needed.
Turn dough out onto a lightly floured work surface and knead just until dough comes together, 4 to 5 times.
Roll dough out to about ¼-inch thickness and using a large cup or a small bowl, cut out circles. Continue rolling and cutting out circles until you have used all the dough.
For the filling:
4 peaches, cut into small chunks-- we actually used apples, but Mark used peaches when he made these with Jackie. He wanted to use apples when he and I made it to try something different with the recipe.
¾ cup brown sugar
1 tbsp. cinnamon
Mix the sugar and cinnamon in with the peaches. Scoop a heaping spoonful of peach mixture into the center of each circle of dough.
Wet the outside rim of the circle with water and then fold the circle in half. Pinch the edges closed and press all the way around with the tines of a fork to seal.
Bake the empanadas at 380º for about 30 minutes, or until golden brown. Let cool slightly, then sprinkle with powdered sugar and serve.