Empanadas de Durazno (Peach Hand Pies) à la Mode
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on Aug 26, 2012, Updated Aug 26, 2019
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One evening we were invited to our neighbor’s house for dinner and I was in shock when I saw a peach tree in their backyard. I was actually kind of annoyed that they had a peach tree with so many peaches and hadn’t told me. The tree limbs weighed down with peaches were drooping just inches from touching the grass. There were peaches galore! I was biting my tongue as they were telling me that they had no idea what to do with so many peaches. Um hello, foodie across the street! My mom was in town and she and I just looked at each other and at the same time we said, “Peach empanadas!” We are scary that way. So of course they gave us permission to pick as many as we wanted.
The next morning we were very excited to go peach picking and we picked a couple of heaping baskets. My mom and niece peeled the peaches and then mom made the filling. I have never made peach empanadas before so I was very excited mom was in town so I could witness how to make the peach filling just like grandma used to make.
Empanadas always remind me of my grandma. The aroma of the cinnamon and cloves combined with rolling out the soft dough with the precious wooden pin I inherited from my grandma make me feel like a little girl again watching my grandma bake in her kitchen.
I love that I can freeze the empanadas and bake at a later time. Simply freeze the empanadas (unbaked) stored in an airtight container. When you are ready to enjoy just preheat the oven, brush with egg wash and bake until golden brown.
These empanadas taste like winter with a hint of summer and remind me of a peach pie or peach cobbler. Trying to make this more of a summer treat we added a scoop of vanilla ice cream sprinkled with a pinch of ground cinnamon. The sweetness of the peaches wrapped in a light pastry and topped with cold creamy ice cream is my idea of a perfectly sized rustic classic great any time of year.
And if you are searching for a Fresh Peach Cobbler recipe hop on over to Jeanine’s blog.
Empanadas de Durazno (Peach Hand Pies) à la Mode
Ingredients
Fresh Peach Filling:
- 8 cups peeled and diced peaches
- 1 cup sugar, depending on sweetness of peaches
- 1/4 to 1/2 cup water
- 1 -2 cinnamon sticks
- 3 whole cloves
Empanada Dough:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup shortening
- 2 eggs
- ½ cup milk
- 2 tablespoons granulated sugar
Instructions
Make Peach Filling:
- Peel and dice peaches. In a saucepan, combine peaches, sugar, water, cinnamon, and cloves.
- Bring to a boil over medium heat, stirring constantly. Cook until peaches are soft.
- Remove excess water, and discard cinnamon and cloves. Mash cooked peaches with masher how much mashing? Like refried beans mashed? and cook for another 15 minutes stirring so peaches will not burn. Remove from heat. Set filling aside or refrigerate.
Make Empanada Dough:
- Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, and sugar. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
Assemble and bake empanadas:
- Preheat the oven to 350 degrees F.
- Take out half the dough and split it into 12 equal balls of dough.
- On a floured surface, roll out the dough balls into small round circles. Place a small dollop of peach filling on one half of each of the dough circles. Wet the bottom edge of the circles with water to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked.
- Repeat with remaining dough and filling.
- Brush each empanada with some egg whites, sprinkle with cinnamon and sugar mixture. Puncture the top of each empanada with a fork to allow steam to escape while baking.
- Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.
- Enjoy the empanadas warm or at room temperature. Refrigerate baked empanadas for a few days. Reheat in a toaster oven or bake at 350 degrees for 8 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My grandmother and mom made these all the time. The only difference was they were deep fried placed on a rack to cool sprinkled with cinnamon sugar with a tiny bit of orange zest mixed in. Sooo good with homemade peach ice cream.
I need numbers!! How think to roll the dough and how wide diameter circles to cut!! I’m not a baker so need details to make it turn out ok. Thanks!
On lightly floured surface, roll dough 1/8 inch thick. Cut out 4-inch circles.
This video might be helpful: https://youtu.be/5EHYzJzb0D4
Do i have to use shorting?
You can use rendered lard if you want.
I just finished making a batch of these wonderful treats. I truly enjoyed the entire process, it took me back to memories of baking with my mother. I was very happy to find your blog and be able to follow your recipes and share the end product with the ones I love and show them the tasty food I grew up eating. Needless to say I am exited to begin cooking not only with my hands but my heart.
Tonight’s efforts blew my taste pallets away! They are beyond delicious and perfect for the time of year.
Not sure how I missed your lovely comment Diana. Sorry my reply is so late! So happy to hear your peach empanadas were a hit. Its peach season and time to make these again 😉 Please keep in touch.
These look wonderful and I can’t wait to try them. Ever since I found your recipe for molotes I make them all the time, (I just love them!) But I think my daughter and granddaughter are probably ready for a sweet version of empanadas. Would like to try making apple and pumpkin ones too! Everything I’ve made from your recipes has been delicious. Thank you so much for sharing them with us. Blessings to you and your family.
WOW that’s wonderful Margo! We truly appreciate your sweet words. Nothing brings us more joy then to hear about your success with our recipes. God bless you and your familia.
The empandas look so delicious, reminds me of mama too.
I love you and miss you mommy!
I’ve gotten lazy recently about making my own dough for empanadas, but this recipe inspires me. Looks a lot what my Southern Grandmother used to make. Thanks for posting!
Keep us posted if you ever make them Victoria! We’d love to hear back from you. You are such a talented cook.
These look so good, and you’re blog is great! I’m not very familiar with Mexican cooking, but I’m Puertorican and can identify the with your love of food, family and tradition. I can’t wait to explore these new delicious foods. Thank you
Thank you Rebecca! Welcome to our home (our blog). Feel free to stay awhile 😉
Simply stunning! I’m crazy about all things made with peaches. We have neighbors with lots of guava trees who didn’t know what to do with so many, especially since their teen sons didn’t like guavas. My hubby and I were like HELLO!!! Give them to us. And now come guava season we always have guavas .
You lucky girl!!! Can’t wait to see your guava magic!
Wow those look great Yvette. Send some over 🙂