Peach Empanadas
Ingredients
Filling:
2 cans (8.25 ounces each) peaches, in extra-light syrup, drained and
finely chopped
1 tablespoon sugar
1 teaspoon cornstarch
2 teaspoons water
Pastry:
1-1/4 cups all-purpose flour
2 tablespoons cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cream cheese
1/3 cup low-fat (1percent) milk plus 1 or 2 tablespoons, if needed
Directions
1. 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.
2. 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.
3. 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.)
4. Heat oven to 400 degrees F. Shape dough into 8-inch-long log. Cut
crosswise into 16 equal slices. Cover slices with damp cloth or plastic
wrap.
5. 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.
6. Bake in 400 degree F oven for 12 to 15 minutes or until golden. Makes
16.