This might be the easiest dough you’ve ever rolled. Filled with peaches and just a hint of spice – these hand held pies sure beat the takeout version.
1/2 cup (125 mL) unsalted butter, at room temperature, cut into chunks
½ (8-oz/250 g) pkg block cream cheese, at room temperature, cut into chunks
1/4 tsp (1 mL) salt
1 cup (250 mL) all-purpose flour
1 can (28 oz/796 mL) California cling sliced peaches, in light syrup
2 tbsp (30 mL) cornstarch
2 tsp (10 mL) lemon juice
½ tsp (2 mL) cinnamon
¼ tsp (1 mL) nutmeg
1 egg yolk whisked with 1 tsp (5 mL) water
Granulated sugar for sprinkling
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 an hour.
Place ¼ cup (50 mL) peach syrup in a medium pot, then drain remaining peaches really 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. Set over medium heat, stirring continuously until mixture is very thick, about 3 to 4 minutes. Set aside to cool completely.
Line 2 baking sheets with parchment paper. Preheat to 375˚ F (190˚ C). 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.
Place on prepared baking sheet. Brush with 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 and any dough scraps, while these are baking. Serve warm or at room temperature.