Peach empanadas with vanilla ice cream and mint

Preheat oven to 450 degrees

Empanada crust

1.5 cups of all purpose flour
1.5 T sugar
1/2 cup unsalted butter cut in small pieces
pinch of salt
3-4 T ice water

Peach filling

1 tsp lemon juice
1/4 cup brown sugar
1.5 T corn starch
1/8 tsp nutmeg
1/2 tsp cinnamin
1/2 tsp vanilla
3 large ripe peaches pitted and cut into large dice

1 egg white
1 T sugar


Take butter, flour, sugar and salt and mix with a pastry cutter until granular
Gradually add ice water until dough forms a ball
Set aside
Combine lemon juice, sugar, cornstarch and spices
Add peaches and vanilla and mix
Roll out dough on a floured flat surface
Cut out large rounds
Fill 1 half of the round with peach filling
Fold over and close edges with a fork
Cut to slices in top of empanada
Brush with beaten egg white and sprinkle with sugar
Place in preheated 450 degree oven for 5 minutes
Reduce temperature to 350 and bake for 10 more minutes or until golden brown
Serve warm with a high quality vanilla ice cream and mint garnish