peach empanadas with vanilla ice cream and mint

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In celebration of summer, here is the third recipe in our Peach Trilogy from the extraordinary  Martin & Fitch Events. Place this dish before your guest and I am sure they will never look at an empanada in the same way, a dessert to be savored with each bite taken.

peach_empanadas_vanilla_ice-cream.jpgPeach empanadas with vanilla ice cream and mint
Recipe courtesy of chefs Maura Martin and Phoebe Fitch
Photography: Noelle Grosso

Ingredients

Empanada crust

  • 1.5 cups of all purpose flour
  • 1.5 T sugar
  • 1/2 cup unsalted butter cut in small pieces
  • pinch of salt
  • 3-4 T ice water

Peach filling

  • 1 tsp lemon juice
  • 1/4 cup brown sugar
  • 1.5 T corn starch
  • 1/8 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 3 large ripe peaches pitted and cut into large dice
  • 1 egg white
  • 1 T sugar

Directions

  1. Preheat oven to 450 degrees
  2. Take butter, flour, sugar and salt and mix with a pastry cutter until granular
  3. Gradually add ice water until dough forms a ball
  4. Set aside
  5. Combine lemon juice, sugar, cornstarch and spices
  6. Add peaches and vanilla and mix
  7. Roll out dough on a floured flat surface
  8. Cut out large rounds
  9. Fill 1 half of the round with peach filling
  10. Fold over and close edges with a fork
  11. Cut two slices in top of empanada
  12. Brush with beaten egg white and sprinkle with sugar
  13. Place in preheated 450 degree oven for 5 minutes
  14. Reduce temperature to 350 and bake for 10 more minutes or until golden brown
  15. Serve warm with a high quality vanilla ice cream and mint garnish