Peach and Pecan Empanadas - 1st Day of Autumn
12 oz / 350 g of ready-made puff pastry, thawed if frozen
all-purpose flour, for dusting
3 fresh peaches
5 oz sour cream
4 tablespoons brown sugar
4 tablespoons pecan halves finely chopped
1 teaspoon #29 1st Day of Autumn Spice Blend
beaten egg, to glaze
superfine sugar, for sprinkling
Preheat your oven to 400°F
Roll out the pastry on a lightly floured counter. Use a 6-inch saucer as a guide, but out 8 circles.
Please the peaches in a heatproof bowl and pour over enough boing water to cover them. Let stand for a few seconds, then drain and peel off the skins. Halve the peaches, removes the pits, and slice the flesh. Add in the 1st Day of Autumn Spice Blend and Brown Sugar. Mix well.
Place a spoonful of sour cream on one half of each pastry circle and top with a spoonful of peach slices (Dividing evenly between the 8 circles.
Brush each edge with a little 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.
Place on a lined baking sheet, brush with beaten egg, and sprinkle with superfine sugar.
Bake in the preheated oven for 20 minutes or until they are golden brown.