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