Mascarpone Peach Hand Pies
Who doesn't love a freshly fried pie to eat. Whether its a fruit pie, chocolate filled, or meat filled, it's a treat. Here's a version of a peach filled pie.
3 peaches, peeled, pitted, and sliced
5 teaspoons sugar, divided
1 cup mascarpone
1/2 teaspoon kosher salt
2 teaspoons chopped fresh rosemary
2 cups cake flour, plus extra for rolling our dough
1 teaspoon salt
1/2 cup butter, cubed
1 large egg, slightly beaten
1/4 cup whole buttermilk, divided
1/4 cup powdered sugar
Canola oil for frying
In a large skillet over medium heat, add peaches and 2 teaspoons sugar. Cook until peaches been to release its juices, about 15 minutes. Let cool about 10 minutes. Transfer peaches to a medium bowl. Add mascarpone, kosher salt and rosemary, stirring to combine. Set aside.
In the work bowl of a food processor, combine flour, remaining 3 tablespoons sugar, salt, and butter, and process until coarse crumbs form, about 1 minute.Add egg and 2 tablespoons buttermilk; process until dough comes together in a ball. Shape into a disc, cover with plastic wrap, and refrigerate for 1 hour.
On a lightly floured surface, roll out dough to 1 1/4-inch thickness. Cut into 5-inch circles; re-roll dough as necessary to make about 12 rounds. Place 1 tablespoon filling in the center of dough circles. Fold dough over, pressing firmly to seal. Use the tines of a fork to seal further.
In a small saucepan over medium-low heat, combine remaining 2 tablespoons buttermilk and powdered sugar. Simmer until sugar dissolves, but do not let boil; keep warm.
In a large saucepan, pour canola oil to a depth of 4 inches, heat until a candy or deep-fry thermometer reaches 350℉.Cook pies in batches, until golden brown. Maintain oil temperature at 350℉ between batches. Place on a baking sheet lined with cooling rack. Brush with powdered sugar mixture and let cool 15 minutes. Serve immediately.
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Good Cooking, Good Eating and Good Living!!!