Peach & Pecan Empanadas Recipe


12 oz ready-made puff pastry, thawed if frozen

all-purpose flour 

3 fresh peaches, blanched, pitted and sliced

2/3 cup sour cream

4 tablespoons Tasmanian Leatherwood Honey (or another flavorful honey)

4 tablespoons pecan halves, finely chopped

1 egg beaten to glaze

Castor Sugar or sugar of your choice


Peach & Pecan Empanadas Recipe with Leatherwood Honey

This is a sweet twist on a traditional Mexican recipes. It is quick to prepare, and a nice way to use those less-than-firm peaches. Perfect for company on a summer day.

This recipe is adapted from a recipe from "The Mexican Cookbook", by Marlena Spieler (Parragon Publishing, 2006)


1. Preheat oven to 400-degrees (F). Foll out the pastry on a lightly floured surface. Cut pastry into 6-inch circles (use a saucer as a guide.)

2. Blanch peaches in hot water and a heatproof bowl. Leave peaches in hot water for a few seconds and then drain and peel off skin. Halve, pit and slice peaches.

3. Mix sour cream and honey together. Place a spoonful of sour cream mixture on one half of each pastry circle and top with a few peach slices. Sprinkle with some nuts. Brush with lightly beaten egg around the edges of the pastry, and fold the pastry over the filling, and press the edges together to seal. Crimp the edges with a folk and prick the tops with a fork

4. Place on a baking sheet, brush with beaten egg, and sprinkle with superfine sugar. Bake in preheated oven for 20 minutes, or until they turn golden brown.

5. Serve with ice cream.

Makes about 1 quart