Mini Peach Pocket Pies

  • 12 pies

Ingredients

    • ½ cup
      125 mL unsalted butter, at room temperature, cut into chunks
    • ½
      package
    • ¼ tsp
      1 mL salt
    • 1 cup
      250 mL all-purpose flour
    • 1
      can
    • 2 tbsp
      30 mL cornstarch
    • 2 tsp
      10 mL lemon juice
    • ½ tsp
      2 mL cinnamon
    • ¼ tsp
      1 tsp nutmeg
    • 1
      egg yolk whisked with 1 tsp
    • Granulated sugar

Instructions

    1. 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.
    2. Place ¼ cup (50 mL) peach syrup in a medium pot, and then drain remaining peaches very 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.
    3. Set over medium heat, stirring continuously until mixture thickens, about 3 minutes. Set aside to cool completely.
    4. Line 2 baking sheets with parchment paper. Preheat oven to 375 F (190 C).
    5. 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.
    6. 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.