In celebration of summer, here is the third recipe in our Peach Trilogy from the extraordinary  Martin & Fitch Events. Place this dish before your guest and I am sure they will never look at an empanada in the same way, a dessert to be savored with each bite taken.

Peach empanadas with vanilla ice cream and mint
Recipe courtesy of chefs Maura Martin and Phoebe Fitch
Photography: Noelle Grosso

Ingredients

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 cinnamon
• 1/2 tsp vanilla
• 3 large ripe peaches pitted and cut into large dice

• 1 egg white
• 1 T sugar

Directions

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