As a chef specializing in Brazilian and American cuisine, I have spent years mastering the art of creating delicious dishes that combine different flavors and textures. Today, I would like to share with you my Peach and Pecan Empanadas recipe – a dish that combines the sweet taste of ripe peaches with the rich texture of pecans, all wrapped up in a buttery pastry shell.
Empanadas are similar to hand pies – they’re portable, easy to make, and versatile enough to accommodate a variety of fillings. Unlike traditional empanadas, which are savory and filled with beef or tuna salad, our Peach and Pecan Empanadas are perfect for dessert or as a mid-day snack. They’re an excellent way of using seasonal fruit like fresh peaches to create amazing mini-pies loaded with flavor.
This recipe requires minimal ingredients, including puff pastry. Puff pastry is an incredibly convenient ingredient because it’s readily available at most grocery stores and ready-to-use after thawing. I suggest using two medium fresh peaches for best results combined with one cup of chopped pecans, brown sugar, sour cream, all-purpose flour dusting, and leatherwood honey.
Stay tuned as we move through the remainder of this article where I will provide detailed instructions on how to create these delicious peach-pecan empanadas. Not only that, but I’ll give you some unique tips on how to make the perfect crust from scratch and tweak your filling recipe to cater to a range of dietary requirements.
Why You’ll Love This Recipe
Are you a fan of sweet and savory flavors? Do you love the combination of fresh fruit and crunchy nuts? Well, look no further because this Peach and Pecan Empanadas recipe has got your taste buds covered!
This delectable hand pie recipe is filled with juicy sliced peaches and buttery pecans, all mixed in with brown sugar and a touch of sour cream to create a heavenly filling that perfectly balances the sweetness of the fruit with the nuttiness of the pecans.
But what really sets this recipe apart is the puff pastry crust. The ready-made, thawed dough is dusted with flour before being sliced into rounds, which are then filled with the peach-pecan mixture and baked until golden brown. The result is crispy on the outside, flaky on the inside, and simply irresistible.
And if you’re looking to mix things up a bit, why not try experimenting with different types of fruit filling? This recipe works great with other stone fruits like cherries or plums, or even as a mini peach cobbler empanada!
Whether you’re seeking a delightful dessert for a summer picnic or a hearty snack to take on-the-go, these Peach and Pecan Empanadas are sure to hit the spot. So come on and give it a try – your taste buds will thank you!
Let’s take a look at the ingredients we will need to make these Peach and Pecan Empanadas. This recipe makes approximately 12-16 hand pies, depending on how full you stuff each empanada. You will need the following ingredients:
- 2 medium peaches, peeled and diced (approx. 1 cup)
- 1 cup pecans, roughly chopped
- 3 fresh peaches, sliced
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening/butter
- ¾ cup sour cream
- 4 tablespoons brown sugar
- 1 egg for egg wash
For this recipe, I highly recommend using fresh peaches when they are in season. The juicier the better! And make sure your pecans are nice and crunchy. Additionally, you can dust your work surface with a little bit of flour before rolling out the dough to prevent it from sticking too much.
The Recipe How-To
Now that we have our ingredients ready, let’s get started on making the Peach and Pecan Empanadas. This recipe is easy to follow and will create a delicious treat that you can enjoy with your loved ones.
Prepping the Puff Pastry
We’ll start with the puff pastry. Make sure to have puff pastry ready-made and thawed. Preheat your oven to 375°F (190°C). Dust your working surface lightly with flour, then unfold the puff pastry sheet on top of it. Use a rolling pin to roll the puff pastry out into a thin layer.
Making the Peach Filling
While your puff pastry is being rolled out, let’s make our delicious peach filling. In a bowl, mix together 2 medium peaches sliced into small pieces, 1 cup pecans, 1/4 cup brown sugar, and a squeeze of Leatherwood honey to add some depth of flavor. You can choose to mix in other fruits like apples or berries for a more versatile taste.
Assembling the Empanadas
Now comes the fun part – assembling the empanadas! Using a round cutter or a glass, cut circles out of the puff pastry sheet. Place a spoonful of peach filling onto one half of each circle, leaving space at the edges. Fold the other half over and use the edges of a fork to crimp them together.
Once your empanadas are assembled, brush lightly with beaten egg for shine then sprinkle granulated sugar, and place on a baking sheet lined with parchment paper. Bake in preheated oven for 25-30 minutes or until golden brown.
Once cooled down, pair it up with vanilla ice cream or drink it with some refreshing tea or coffee for afternoon snack time. These Peach and Pecan Empanadas are perfect for any occasion, be it a quick breakfast or a dessert with your friends and family.
Enjoy your freshly baked Peach and Pecan empanadas!
Substitutions and Variations
Are you feeling experimental? While this recipe is divine as it is, it’s always fun to play around with different flavor combinations. Here are some possibilities to consider when making substitutions and variations to this incredible peach and pecan empanadas recipe:
– Puff pastry: If you can’t find puff pastry or prefer to make your crust from scratch, use a pie crust or empanada dough instead. While the final result will be slightly different in texture and flavor, these options will still provide the same deliciousness.
– Filling: The beauty of this recipe is its versatility when it comes to filling options. Try swapping out the fresh peaches and pecans with diced apples and walnuts for a seasonal twist. Or try swapping the peaches for berries and using slivered almonds instead of pecans. The options are endless!
– Sweeteners: While we recommend using brown sugar as a sweetener, if you’re looking for something different, try subbing in granulated sugar or even a drizzle of honey (we love leatherwood honey!) for added depth of flavor.
– Mini Peach Hand Pies: Cut your puff pastry into small circles, fill them with the peach pecan mixture, then fold them over and press the edges together for mini hand pies- perfect for sharing with friends or afternoon tea.
– Peach Cobbler Empanadas: Add cinnamon powder and nutmeg powder to the filling mix, sprinkle granulated sugar on top before baking, and enjoy a delicious peach cobbler in an empanada form!
Remember that cooking should be playful and fun. So get into the kitchen, explore new flavors, and find what suits you best!
Serving and Pairing
You’ve done it. You’ve cooked up a batch of these scrumptious peach and pecan empanadas, and you can’t wait to share them with your family and friends. But the question is, what’s the best way to serve these hand-held pies of perfection?
First off, I highly recommend serving them warm. They’re at their absolute best when the puff pastry is still crispy and flaky, and the filling inside is heated through. If you’ve made them ahead of time, simply pop them in a preheated oven at 350°F for 5-7 minutes until they’re nice and hot.
Now, let’s talk about pairing. Most people love to balance sweet treats with something refreshing. For this reason, I suggest serving mini peach empanadas with a scoop of vanilla ice cream on top. The coolness of the ice cream is an excellent complement to the warmth of the pie.
But if you don’t have any ice cream on hand or would like to try something a bit different, I also recommend pairing these empanadas with a cold glass of milk. There’s just something about the combination of warm pastries and chilled milk that screams comfort.
If you want to take things up a notch, you could even try serving these peach pecan empanadas alongside a fruity cocktail or refreshing iced tea. Another great option is a drizzle of leatherwood honey over the top for those who love sweet flavors.
In conclusion, there are many ways to serve and pair these delicious peach and pecan empanadas. However you choose to enjoy them, one thing is for certain – your taste buds will be thanking you for the perfect balance of crispy pastry, sweet peaches and crunchy pecans in every bite.
Make-Ahead, Storing and Reheating
You’re in for a treat because these Peach and Pecan Empanadas taste just as scrumptious when reheated as they do fresh out of the oven. You can whip up a batch ahead of time, store them for later, and reheat them in minutes for a delightful treat.
If you plan to make these empanadas ahead of time, prepare them as instructed in the recipe and then freeze them before baking. Make sure to wrap each empanada individually in plastic wrap and then place them all in a freezer-safe container or bag. These delicious treats will last in the freezer for up to 3 months. When you’re ready to bake, simply remove your desired number from the freezer, defrost them overnight in the fridge, and follow the baking instructions.
Once they’re baked, these empanadas will last for up to 2-3 days at room temperature when stored correctly. It’s best to store them in an airtight container on the counter or in the pantry. When it’s time to reheat your Peach and Pecan Empanadas, you can simply pop them into the toaster oven for about 5-6 minutes at 350°F until they’re warmed through.
If you have leftover empanadas that have already been baked but are still un-eaten, store them in the fridge in an airtight container for up to 4 days. When it’s time to reheat, preheat your oven to 350°F and place your empanadas on a baking sheet lined with parchment paper. Cover loosely with aluminum foil and bake for 8-10 minutes or until heated through.
No matter if you make these Peach and Pecan Empanadas ahead of time or heat up some leftovers, they will be absolutely delicious every single time!
Tips for Perfect Results
When it comes to baking empanadas, achieving a perfect result can be quite tricky. But don’t worry, I have some tips that will make your Peach and Pecan Empanadas turn out amazing every time.
First and foremost, make sure that your puff pastry is thawed properly. You can easily do this by leaving the pastry in the refrigerator overnight or on your kitchen counter for about 30 minutes. Once the pastry is ready, dust a clean surface with some all-purpose flour before rolling it out into a thin layer.
To prevent the empanadas from opening during baking, brush them with a beaten egg before popping them into the oven. This not only helps keep the filling inside but also gives the empanadas a lovely golden color.
When it comes to filling the empanadas, be careful not to overfill them as this may cause them to burst open. A good rule of thumb is to fill each empanada with about 1-2 tablespoons of the peach pecan filling. Make sure to seal the edges completely either by crimping with a fork or using your fingers.
Another tip for achieving perfect results is to bake the Peach and Pecan Empanadas on a preheated baking tray. This helps cook the bottom of the empanadas evenly and prevents them from becoming soggy.
Lastly, allow the empanadas to cool for at least 5 minutes before serving. This allows the filling to set and ensures that you won’t burn your tongue on hot filling.
Following these tips will guarantee that your Peach and Pecan Empanadas taste just as fantastic as they look!
Before we conclude this recipe article, I believe it would be helpful to address some common concerns and queries regarding the Peach and Pecan Empanadas Recipe. Through my experience with this recipe, I’ve gathered several frequently asked questions (FAQ) that may help you in making a decision whether to prepare this dish or not. Without further ado, let’s jump into the FAQ section.
Do you peel peaches for cobbler?
To enhance the appearance and flavor profile of the cobbler, leave the skin of the peaches intact rather than peeling them. This will result in a stunning deep color and add more dimension to the taste. Furthermore, unlike fruits with tougher skins, such as apples, peach skins dissolve into the filling of the cobbler during cooking.
How many peaches in a cup?
The recipe calls for a specific amount of peaches, depending on the desired texture. For sliced peaches, approximately one to two medium peaches are needed to yield one cup. If using chopped peaches, one and a half to two medium peaches are required for the same measurement. On the other hand, four medium peaches are required if peach puree is preferred. This information is vital for achieving the desired texture in the final dish. The recipe was documented on May 7th, 2019.
: In conclusion, I highly recommend trying out this incredible Peach and Pecan Empanadas recipe. This dish is perfect for anyone looking to try something new, and it is simply delicious. With its blend of sweet and nutty flavors, this recipe truly is a crowd-pleaser that can satisfy anyone’s taste buds.
So why not give it a try? It’s the perfect addition to any meal, especially as a dessert after dinner or as an afternoon snack. With its versatility, you can easily switch up the recipe to make even more variations such as mini peach empanadas or pecan peach hand pies.
Remember to always use fresh ingredients, follow the recipe steps carefully, and don’t be afraid to experiment with substitutions or variations. With patience and practice, you’ll be able to make these delicious empanadas like a pro in no time.
In summary, if you love fresh peaches and flaky puff pastry filled with brown sugar and toasted pecans, then this Peach and Pecan Empanadas recipe is perfect for you! Trust me; your taste buds will thank you for it.
Peach and Pecan Empanadas Recipe
- 12 ounces puff pastry (ready made, thawed)
- all-purpose flour, for dusting
- 3 fresh peaches
- 2/3 cup sour cream
- 4 tablespoons brown sugar
- 4 -5 tablespoons pecans (toasted and finely chopped)
- 1 egg, beaten (to glaze)
- superfine sugar, for sprinkling
- Preheat oven to 400°F.
- Roll out pastry on a lightly floured counter. Cut out 8 six inch circles (can use a saucer as a guide).
- Place the peaches in a heatproof bowl and pour over enough boiling water to cover. Leave for a few seconds, then drain and peel off the skins. Halve the peaches, remove the pits and slice the flesh.
- Place a spoonful of sour cream on one half of each pastry circle and top with a few peach slices. Sprinkle over a little brown sugar and some nuts. Brush all around the edge with the 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 baking sheet, brush with beaten egg and sprinkle with the superfine sugar. Bake for 20 minutes or until golden brown.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.