Peach Empanadas

Preheat oven to 350°F.

Peel and dice the Idaho Grown Peaches into ½-inch pieces.

Once the peaches have been peeled and cut place them in a saucepan with the sugar, cinnamon, dash of salt, lemon juice, almond extract and butter on low to med heat.

Keep stirring as the juices become reduced and turn into a syrup.

Roll out one of the discs of dough to about ⅛-inch thick and cut out as many 4-inch rounds as you can at first pass. Gather dough scraps together and set aside. You can use store bought dough or your favorite recipe

Place the 4-inch rounds of dough on a large piece of parchment or wax paper.

Place 1 heaping tablespoon of filling in the center of each pastry. Pull up the sides to make the hand pie look like a taco and start sealing the edges starting on the bottom working your way up to the middle. Lay the pies on their side and seal the edges together using the tines of a fork. If available, you can use a dough press. Cut a few small slits in the top to vent. Move the unbaked empanadas to a parchment lined baking sheet and refrigerate for at least 30 minutes before baking. Repeat with the remaining dough and filling.

Remove the pastries from the refrigerator and brush the tops of the empanadas with a little bit of the egg and milk mixture. Bake or 30 minutes or until golden brown. Transfer peach empanadas to a wire rack to cool.