Tortilla Peach Hand Pies Food

TORTILLA PEACH HAND PIES

Steps:

• Cut an x on bottom of each peach. Submerge peaches in a large pot of boiling water for one minute. Remove from boiling water, and remove skins from peaches (should slip right off).
• Slice skinned peaches, and mix with sugar, lemon, juice. Rub the cornstarch on each tortilla. Taste for sweetness and add more sugar if necessary
• Arrange peach slices on one half of flour tortilla, leaving 1/4 inch around the edge. Wet the rim inside before folding. Fold and using a fork, close tortilla.
• Brush milk across tortilla and sprinkle with raw sugar.
• Make slit on top to allow steam to escape.
• Bake on parchment paper, or silpat at 350 degrees in lower third of the oven for 15-20 minutes.
• Serve immediately. You can freeze or reheat.

TORTILLA FRUIT PIE

Steps:

• In a small saucepan, melt 2 teaspoons butter. Stir in the brown sugar, lemon juice and extract. Add peach slices. Cook and stir over medium-low heat for 5 minutes., Place tortilla on an ungreased baking sheet. Spoon peach mixture onto half of tortilla to within 1/2 in. of sides; fold tortilla over. Melt remaining butter; brush over the top. Sprinkle with sugar. Bake at 350° for 15-20 minutes or until golden brown. Cut in half.

PEACH HAND PIES

Steps:

• Combine the peaches, water, vanilla seeds and pod, granulated sugar, brown sugar, lemon juice and salt in a saucepan. Bring to a simmer and cook until syrupy and the peaches are soft and just beginning to break down, 12 to 18 minutes. (Add more water if the mixture is too thick.) Discard the vanilla pod and mash the peaches; let cool.
• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Gather the pie dough into 2 small compact squares; roll out each into a 12-inch square. Cut each in half, then cut each half into thirds to make twelve 4-by-6-inch rectangles.
• Arrange 6 rectangles on the baking sheet and top each with 3 tablespoons of the peach compote. Cover each with another rectangle of dough; crimp the edges with a fork to seal. Cut a small vent into the center of each top; brush with the beaten egg. Bake until golden brown, 20 to 25 minutes.

BOURBON-PEACH HAND PIES

Steps:

• For the pastry: In the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some bigger pieces of butter. Add the ice water and pulse just until the crumbs begin to come together. Add a little more water if necessary but try not to add too much. Turn the mixture out onto a big sheet of plastic wrap, form it into a disc, wrap it and refrigerate for at least 1 hour.
• Preheat the oven to 375 degrees F.
• On a lightly floured surface, roll out the dough to an even 1/8- to 1/4-inch thickness. Using a 3-inch cookie cutter, cut out 16 to 20 circles. Transfer to a rimmed baking sheet and chill while you make the filling.
• For the filling: In a small saucepan, combine the peaches, granulated sugar and cornstarch. Bring to a boil over medium heat, mashing the peaches with a fork, and cook until the mixture has thickened, 6 to 8 minutes. Stir in the bourbon to taste. Let cool completely, about 30 minutes.
• In a small bowl, whisk together the egg and salt. On a rimmed baking sheet lined with parchment, lay out half of the dough discs. Dollop 1 to 2 tablespoons of the filling in the center of each disc. Brush around the edges of the pastry with some of the egg mixture. Top with another dough disc, pressing the edges with a fork to seal. Brush the tops with the egg mixture and sprinkle with coarse sugar. With a paring knife, make a little slit in each pie to vent steam.
• Bake until golden brown, 25 to 30 minutes. Transfer the pies to a rack to cool or serve warm.