Peach Hand Pies with Melted Ice Cream Sauce
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Recipe by Leslie Green of The Hungry Housewife
Strain peaches over a medium bowl, reserving 3 tablespoons peach juice. Dice the peaches. Mix together reserved peach juice, heavy cream and ½ tablespoon corn starch. Set aside.
Heat diced peaches, cinnamon and sugar to a small sauce pan, over medium heat until hot. Add the corn starch mixture and bring to a boil. Cook for 2 minutes, until thickened.
Remove from heat and allow to cool to room temperature. Preheat oven to 375.
In a small bowl, whisk together egg and water. Set aside. Line a baking sheet with parchment paper. Lightly flour work surface. Lay 1 piece of puff pastry on floured surface and smooth out seams with a rolling pin. With a 3″ cookie cutter or a glass with a 3″ opening, cut out 9 rounds. Repeat with second sheet of puff pastry.
Place 9 rounds on the prepared cookie sheet. With your finger, brush the egg wash around the edges of each round. Place 1 tablespoon peach mixture in the middle of the dough. Lay another dough round on top of the peach mixture. Seal the edges by crimping with a fork. Chill for 30 minutes.
Brush the pies with the egg wash and sprinkle with demerara sugar. Bake for 30-35 minutes or until golden brown.
Ice Cream Sauce:
In a small sauce pan over medium-low flame, heat ¾ cup ice cream. In a small bowl mix together remaining ¼ cup ice cream and ½ teaspoon corn starch and add to the hot ice cream. Bring to a light boil and cook until slightly thickened, about 1 minute. Serve with Peach Hand Pies.