First on the First - GF Baked Peach Empanadas

It's the first of the month again and you know what THAT means: First on the First!  Follow the links at the bottom to explore other First on the First creations on the theme of "empanadas".

I actually had NOT made empanadas before.  Though in a way, they're not that different from the "pocket pies" of many cultures.  Because I am who I am, I chose a sweet version though savory are common as well.

I looked over a lot of recipes before arriving at this one.  And, to be honest, if I were to make them again (and I might) I'd tweak it.  Probably a tablespoon of sugar in the dough would help, as the dough was  a bit flat and didn't brown all that well.  Though I might even just use the adaptation I did of Abby Dodge's pie crust recipe for my Gooseberry Pie.  Either way, I might even turn the oven up to 400 to also improve browning - but watch them closely!  Small pastries burn very quickly.  Anyway, on to the main event!

Empanada Dough

1 c. masa harina
1 c. Fancy Flour Blend, other GF AP flour, or
2 Tbsp millet flour
2 Tbsp sweet rice flour
1/2 c. white rice flour
3 Tbsp tapioca starch
1 Tbsp potato starch
1/4 tsp salt
12 Tbsp unsalted butter, cut into chunks and frozen
1 egg
1/2 tsp cinnamon
1 tsp vanilla
4-6 Tbsp cold water

Line two baking sheets with parchment paper.  Preheat oven to 375 degrees.
In the bowl of a food processor, place flours, masa, salt, and cinnamon.  Add the butter and pulse until mixture resembles coarse meal.

In a small bowl, whisk together egg, vanilla, and 4 Tbsp water.  Add to dough mixture while continuing to pulse.  Add additional water if needed until mixture just begins to stick together into larger granules.

Gather together the dough into a ball, wrap tightly in plastic and refrigerate for at least 30 minutes.

Peach Filling

1 c. chopped fresh peaches
1 tsp lemon juice
2 Tbsp sugar
2 Tsp cornstarch

In a saucepan, combine sugar and cornstarch.  Add peaches and lemon juice, then toss to coat.  Cook over medium high heat until filling thickens and turns translucent.  Remove from heat and chill.

Assembly

Roll out a portion of the dough between to sheets of waxed paper, stopping often to peel the paper off the dough and replace.  Turn over the dough frequently to keep it even.  Cut with a 4" round cookie cutter.  Place a scant teaspoon of filling on each round.

Fold in half and seal with a fork.  Place on baking sheet, brush with egg wash (1 egg beaten with 1 Tbsp of water) and sprinkle with sparkle sugar.  Bake for 15-20 minutes or until light brown.

I toyed with the idea of making some dulce de leche dipping sauce for these.  Or even dipping them in a thin powdered sugar glaze, a la Hostess snack cakes.  The sky is the limit!