Roasted Peach Hand Pies recipe
Cook 1 pound peaches (about 4), peeled, cut into ¼-inch pieces or 1 pound frozen lightly thawed peaches, cut into ¼-inch pieces, ⅓ cup caster sugar, 1 tsp. finely grated lemon zest, 1 tsp. fresh lemon juice and ½ tsp. Diamond Crystal or ¼ tsp. In a medium-heavy saucepan, simmer Morton’s Kosher Salt over medium-high heat, stirring occasionally with a heatproof rubber spatula, until peaches are tender, juices are thick and mixture resembles a thick jam, 45-60 minutes. Let cool down.
Make in advance: Filling can be done 1 week in advance. Cover and refrigerate.
dough and assembly
While the peaches are cooking, beat in 2 tsp. granulated sugar, 1 tsp. Diamond Crystal or ½ tsp. Combine Morton Kosher Salt and 2½ cups (313 g) all-purpose flour in a large bowl. Using a cookie cutter or your fingers, work in ½ cup (1 stick) chilled unsalted butter, cut into 1 inch (2.5 cm) pieces until the largest pieces are the size of a pea. (Alternatively puree the dry ingredients in a food processor, then puree the butter.) Drizzle over 2 Tbsp apple cider vinegar and mix with hands, drizzle over ¼ cup plus 3 Tbsp ice water and mix by hand until dough just comes together into a shaggy consistency.
Roll out the dough on a lightly floured surface and gather into a ball. Halve and pound into slices; wrap each in plastic. Chill for at least 15 minutes.
Rolling out one disc at a time, unwrap and roll out the dough on a lightly floured surface to ⅛” thick. Using a 5″ diameter cookie cutter or bowl, cut out as many rounds as possible, setting them as you go on a baking sheet. Gather leftover dough, reroll and punch more rounds. (You should get 12 or 13 total.)
Working 1 round at a time, spoon a heaping tablespoon of filling onto one side. Brush the edges with water, then fold the blank side of the dough up and over the filling, gathering the edges into a crescent shape. Press the edges together firmly with a fork to seal. Arrange the tarts on a parchment-lined baking sheet and refrigerate until set, about 15 minutes.
Line a large, heavy skillet, preferably cast iron, with a thermometer and pour in vegetable oil so it comes to a 1/2 inch level. Heat on medium-high until the thermometer reads 340°.
Working in 3 or 4 batches, keep remaining patties refrigerated until ready to fry, adding more oil between batches if needed, fry patties, turning with tongs every 2 minutes and setting Adjust heat as needed to maintain oil temperature until golden and crispy. 13-15 minutes; If you see cakes starting to pop towards the end of cooking, remove them from the oil immediately. Place on kitchen paper to drain.
Place the cakes on a plate just before serving and dust with icing sugar.
Prepare: Dough can be prepared 1 day in advance. stay cool