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Peach and Pecan Empanadas

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“Fresh peaches and pecans offer a sweet alternative to savory empanadas. These are easy and fun to make. Apricots or mangoes may be used in place of the peaches.”
READY IN:
40mins
SERVES:
8
YIELD:
8 turnovers
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Roll out pastry on a lightly floured counter. Cut out 8 six inch circles (can use a saucer as a guide).
  3. Place the peaches in a heatproof bowl and pour over enough boiling water to cover. Leave for a few seconds, then drain and peel off the skins. Halve the peaches, remove the pits and slice the flesh.
  4. Place a spoonful of sour cream on one half of each pastry circle and top with a few peach slices. Sprinkle over a little brown sugar and some nuts. Brush all around the edge with the beaten egg, fold the pastry over the filling and press the edges together to seal. Crimp the edges with a fork and prick the tops.
  5. Place on a baking sheet, brush with beaten egg and sprinkle with the superfine sugar. Bake for 20 minutes or until golden brown.

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