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When I found a truck on the side of the road in the middle of nowhere Florida selling juicy ripe Georgia peaches, I stopped to purchase some. I knew what I would make with them, too; I was going to make these. The filling is simple, highlighting the sweetness of a perfectly ripe Georgia peach.
Peeling the peaches is easy, and you can wrap them in homemade puff pastry or store-bought, simplifying the process even more. Puff pastry is in the frozen food section of most grocery stores, or you can substitute it with empanada wrappers. Puff pastry results in a more buttery, flaky peach pocket over the standard empanada wrapper, lacking the butter and flakiness.
For The Filling:
- Peel and cube peaches.
- In a small saucepan, add peaches, sugar, lemon juice, and stir until evenly distributed.
- Simmer on medium heat until the juice releases from the peaches.
- Mix the cornstarch into the water in a separate small bowl to create a slurry.
- Add the slurry to the saucepan.
- Continue to simmer for 5-10 minutes until the peaches are tender and the liquid is a thick syrup.
- Test the syrup by checking to see if it coats the mixing spoon. Once the syrup coats the spoon, the filling is ready.
- Set aside to cool to room temperature.
- At this point, you can refrigerate overnight or continue to assemble the empanadas.
Assembling The Empanadas:
- Preheat oven to 400 degrees.
- In a small bowl, whisk 1 egg and set aside.
- On a well-floured counter, with a small 4" bowl, cut out 6-8 circles. If the dough gets soft and unmanageable, wrap in plastic wrap and refrigerate until it hardens again.
- Flour your rolling pin and roll out your 4" circle of puff pastry until it is about 6" and ⅛" thick.
- Place 2 tbs of peach filling in the center of the circle and, using a pastry brush, brush the outer edge with egg wash.
- Fold the dough circle over the filling, creating a half-moon shape, and press edges closed using the tines of a form to seal them shut.
- Line a sheet pan with parchment paper and place the finished empanadas on the lined pan.
- Brush the empanadas with egg wash using the pastry brush and sprinkle liberally and evenly with turbinado cane sugar.
- Using a knife, score the tops of your empanadas with 3 lines, creating vents for steam to escape.
- Place on the middle rack of the oven and bake for 20-23 minutes until golden in color. If you don't have a convection oven, rotate the tray of empanadas 180 degrees halfway through the baking time to bake evenly.
- Remove tray from oven and let cool for 10 minutes before placing empanadas on a wire rack to cool until room temperature before serving.
Did you make this recipe?