Provided by:
California Cling Peach Board

Mini Peach Pocket Pies

1/2 cup unsalted butter, at room temperature, cut into chunks 125 mL
1/2 pkg cream cheese at room temperature 8 oz/250 g
1/4 tsp salt 1 mL
1 cup all-purpose flour 250 mL
1 can California cling sliced peaches, in light syrup 28 oz/796 mL
2 tbsp cornstarch 30 mL
2 tsp lemon juice 10 mL
1/2 tsp cinnamon 2 mL
1/4 tsp nutmeg 1 mL
1 egg yolk whisked with 1 tsp (5 mL) water 1
  granulated sugar, preferably coarse, for sprinkling  



Place butter, cream cheese and salt in a large bowl. Using an electric mixer, beat until well blended. Gradually add flour, beating just until blended.  Form into 6 equal-size balls. Wrap each with plastic wrap; refrigerate at least 1 hour.

Place ¼ cup (50 mL) peach syrup in a medium pot, then drain remaining peaches really well. Stir cornstarch with peach syrup until dissolved. Chop well-drained peaches, into pieces no larger than ½-inch (1-cm). Add to pot along with lemon juice and spices. Stir well.

Set over medium heat, stirring continuously until mixture thickens, about 3 minutes. Set aside to cool completely.

Line 2 baking sheets with parchment paper. Preheat oven to 375°F (190°C). Dust counter with flour. Slice 3 balls in half. Roll each into a circle measuring about 5-inches (12.5 cm). Place about 2 tbsp (30 mL) peach mixture in centre of each. Brush egg mixture around edges of pastry. Fold pastry over filling to form a semi-circle. Press edges together to seal. Then roll edges over again to seal really well.

Place on prepared baking sheet. Brush tops with egg mixture, cut a small slit in tops with knife, then sprinkle with sugar. Bake in centre of preheated oven until golden, about 20 minutes. Repeat with remaining 3 balls while these are baking. Serve warm or at room temperature.

Makes 12 pies