Sweet Summer Treat: Homemade Fresh Peach Empanadas

Summer is the season of sunshine, picnics, and, most importantly, fresh, juicy peaches! What better way to celebrate the abundance of this stone fruit than with a batch of warm, golden, and utterly delicious fresh peach empanadas? These hand-held pies are the perfect combination of flaky, buttery crust and sweet, tangy filling. Whether you’re a seasoned baker or a kitchen novice, this recipe is surprisingly easy to follow and guaranteed to impress.

This recipe provides detailed instructions for making your own peach empanadas from scratch. We’ll cover everything from preparing the dough to achieving that perfect golden-brown crust. So, grab your apron and let’s get baking!

Why You’ll Love These Fresh Peach Empanadas

* **Perfect Summer Dessert:** Empanadas are ideal for picnics, barbecues, or simply enjoying on a warm summer evening.
* **Easy to Customize:** Feel free to adjust the sweetness or add spices to the filling to your liking.
* **Portable and Convenient:** These hand-held pies are easy to transport and eat on the go.
* **Made with Fresh Ingredients:** Using fresh, ripe peaches makes all the difference in flavor.
* **Impressive and Delicious:** Your friends and family will be amazed by these homemade treats.

Ingredients You’ll Need

Before you start baking, gather all your ingredients. Here’s what you’ll need for both the dough and the filling:

For the Empanada Dough:

* **2 1/2 cups all-purpose flour:** Provides the structure for the dough.
* **1 teaspoon salt:** Enhances the flavors of the dough.
* **1 cup (2 sticks) cold unsalted butter, cut into cubes:** Creates the flaky layers in the crust. Make sure it’s very cold!
* **1/2 cup cold vegetable shortening:** Adds tenderness to the dough and contributes to flakiness.
* **1/2 cup ice water:** Binds the dough together and keeps it cold.
* **1 tablespoon apple cider vinegar:** Helps to tenderize the dough and prevent gluten development.

For the Peach Filling:

* **6-8 medium ripe peaches, peeled and diced:** The star of the show! Choose peaches that are fragrant and slightly soft to the touch.
* **1/2 cup granulated sugar:** Sweetens the filling.
* **1/4 cup all-purpose flour:** Thickens the filling and prevents it from becoming too runny.
* **1 teaspoon ground cinnamon:** Adds warmth and spice to the filling.
* **1/4 teaspoon ground nutmeg:** Complements the cinnamon and enhances the peach flavor.
* **1 tablespoon lemon juice:** Adds brightness and acidity to balance the sweetness.
* **2 tablespoons butter, cut into small pieces:** Adds richness and flavor to the filling.

For Egg Wash (Optional):

* **1 large egg:** Provides a glossy finish to the empanadas.
* **1 tablespoon milk or water:** Thins the egg wash.
* **Turbinado sugar (for sprinkling):** Adds a touch of sweetness and sparkle.

Equipment You’ll Need

* **Large mixing bowl:** For preparing the dough.
* **Pastry blender or food processor:** To cut the butter and shortening into the flour.
* **Measuring cups and spoons:** For accurate measurements.
* **Cutting board and knife:** For preparing the peaches.
* **Large saucepan:** For cooking the peach filling.
* **Rolling pin:** To roll out the dough.
* **4-inch round cookie cutter or bowl:** To cut out the empanada circles.
* **Baking sheet:** For baking the empanadas.
* **Parchment paper:** To line the baking sheet and prevent sticking.
* **Fork:** To crimp the edges of the empanadas.
* **Small bowl and whisk (optional):** For preparing the egg wash.

Step-by-Step Instructions

Now that you have all your ingredients and equipment ready, let’s get started with the recipe!

Part 1: Making the Empanada Dough

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt. This ensures even distribution of the salt throughout the dough.
2. **Cut in the Butter and Shortening:** Add the cold, cubed butter and cold shortening to the flour mixture. Use a pastry blender or a food processor to cut the fats into the flour until the mixture resembles coarse crumbs. It’s crucial to keep the butter and shortening cold to create flaky layers in the finished crust. If using a food processor, pulse it in short bursts to avoid overmixing. Overmixing will develop the gluten in the flour and result in a tough crust.
3. **Add the Liquid:** Gradually add the ice water and apple cider vinegar to the flour mixture, mixing until the dough just comes together. Be careful not to add too much water, as this can also lead to a tough crust. The dough should be slightly shaggy but hold together when pressed.
4. **Form a Disc and Chill:** Gently form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably 2 hours. This allows the gluten to relax, making the dough easier to roll out. The cold temperature also helps to keep the butter and shortening firm, which is essential for creating flaky layers.

Part 2: Preparing the Peach Filling

1. **Prepare the Peaches:** Wash, peel, and dice the peaches into small pieces. Peeling the peaches is essential for a smooth filling. You can easily peel peaches by blanching them in boiling water for 30 seconds, then transferring them to an ice bath. The skins should then slip off easily.
2. **Combine Filling Ingredients:** In a large saucepan, combine the diced peaches, sugar, flour, cinnamon, nutmeg, and lemon juice. Stir gently to coat the peaches evenly with the dry ingredients. The flour will help to thicken the filling as it cooks.
3. **Cook the Filling:** Cook the peach mixture over medium heat, stirring occasionally, until the peaches are softened and the filling has thickened slightly. This usually takes about 10-15 minutes. Be careful not to overcook the filling, as it will continue to thicken as it cools.
4. **Add Butter:** Remove the saucepan from the heat and stir in the butter until it is melted and evenly distributed throughout the filling. The butter adds richness and flavor to the filling.
5. **Cool the Filling:** Let the peach filling cool completely before filling the empanadas. This prevents the dough from becoming soggy.

Part 3: Assembling and Baking the Empanadas

1. **Preheat Oven and Prepare Baking Sheet:** Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This will prevent the empanadas from sticking to the baking sheet.
2. **Roll Out the Dough:** Remove the dough from the refrigerator and place it on a lightly floured surface. Divide the dough in half. Roll out one half of the dough to about 1/8-inch thickness. Keep the other half refrigerated while you work with the first half to prevent it from getting too warm.
3. **Cut Out Circles:** Use a 4-inch round cookie cutter or bowl to cut out circles from the rolled-out dough. Gather the scraps, re-roll them, and cut out more circles until you’ve used all the dough.
4. **Fill the Empanadas:** Place a spoonful (about 2-3 tablespoons) of the cooled peach filling in the center of each dough circle. Be careful not to overfill the empanadas, as this can cause them to burst during baking.
5. **Fold and Crimp:** Fold the dough circle in half to form a half-moon shape. Press the edges together firmly to seal. Use a fork to crimp the edges, creating a decorative and secure seal. This will prevent the filling from leaking out during baking.
6. **Prepare Egg Wash (Optional):** In a small bowl, whisk together the egg and milk or water. Brush the tops of the empanadas with the egg wash. This will give them a glossy, golden-brown finish.
7. **Sprinkle with Sugar (Optional):** Sprinkle the tops of the empanadas with turbinado sugar. This adds a touch of sweetness and sparkle.
8. **Bake the Empanadas:** Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until they are golden brown and the filling is bubbly. Keep a close eye on them during the last few minutes of baking to prevent them from burning.
9. **Cool and Serve:** Remove the empanadas from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Tips for Perfect Peach Empanadas

* **Keep Ingredients Cold:** Cold butter, shortening, and water are essential for creating a flaky crust. Make sure to chill the dough for at least an hour before rolling it out.
* **Don’t Overwork the Dough:** Overmixing the dough will develop the gluten and result in a tough crust. Mix the dough until it just comes together.
* **Use Ripe Peaches:** Ripe peaches will give the filling the best flavor and texture.
* **Cool the Filling Completely:** Cooling the filling before filling the empanadas will prevent the dough from becoming soggy.
* **Seal the Edges Tightly:** Sealing the edges of the empanadas tightly will prevent the filling from leaking out during baking. Use a fork to crimp the edges for a decorative and secure seal.
* **Don’t Overbake:** Overbaking the empanadas will dry them out. Bake them until they are golden brown and the filling is bubbly.
* **Experiment with Spices:** Feel free to add other spices to the filling, such as ginger, cardamom, or cloves.
* **Add a Glaze:** For an extra touch of sweetness, you can drizzle the cooled empanadas with a simple glaze made from powdered sugar and milk.
* **Make Ahead:** The empanada dough can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. The peach filling can also be made ahead of time and stored in the refrigerator for up to 3 days. Assemble and bake the empanadas just before serving.

Variations

* **Other Fruit Fillings:** You can use this recipe as a base for other fruit empanadas. Try using apples, blueberries, cherries, or strawberries.
* **Savory Empanadas:** Empanadas aren’t just for desserts! Try filling them with savory ingredients like ground beef, chicken, or vegetables.
* **Add Cheese:** A little bit of cream cheese or goat cheese can add a creamy and tangy element to the peach filling.
* **Spiced Dough:** Add a pinch of cinnamon or nutmeg to the dough for a warm and flavorful crust.

Serving Suggestions

* Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
* Dust with powdered sugar for a simple and elegant presentation.
* Serve with a cup of coffee or tea for a delightful afternoon treat.
* Pack them in a picnic basket for a delicious and portable dessert.

Storage Instructions

* **Room Temperature:** Store baked empanadas at room temperature in an airtight container for up to 2 days.
* **Refrigerator:** Store baked empanadas in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving.
* **Freezer:** Freeze baked empanadas in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

Nutritional Information (Approximate)

(Per Empanada, based on estimated values and may vary based on specific ingredients used)

* Calories: 300-350
* Fat: 15-20g
* Saturated Fat: 8-12g
* Cholesterol: 20-30mg
* Sodium: 150-200mg
* Carbohydrates: 40-50g
* Sugar: 20-25g
* Protein: 3-4g

Enjoy Your Homemade Peach Empanadas!

These fresh peach empanadas are a delightful way to enjoy the flavors of summer. With their flaky crust and sweet, juicy filling, they are sure to be a hit with your family and friends. So, get baking and enjoy! This recipe is a labor of love, but the result is well worth the effort. You’ll have a delightful treat that captures the essence of summer in every bite.

Let me know in the comments how your peach empanadas turned out! I love hearing from you and seeing your creations.