Peach Pocket Pie Recipe | Fagottini di Pesca

1. Mix all ingredients in a food processor and pulse several times until the mixture looks crumbly.

2. Now add ice water a tablespoon at a time until dough ball forms.

3. Flatten the dough, wrap in plastic wrap and refrigerate at least for one hour.

1. Peel and cube the peaches. Combine remaining ingredients and in a frying pan on low flame reduce the juices of the peaches. This should take 4 to 5 minutes. Now set aside until cool.

1. Once the dough has chilled roll out to about 1/8 inch. With a 3 inch round cookie cutter cut out an even number of circles.

2. In the center of half of the circles add about 1 tsp of the peaches. Now cover with the other circle. Press down on the rim of both circles. This can be fine with a fork. Cut a small cross on top of the cookie so that it can release steam as it cooks or you can puncture with the tip of a fork.

3. With a pastry brush brush the egg wash and sprinkle some sugar on each cookie.

4. On a cookie sheet lined with parchment paper line the cookies and bake in a preheated 350 degrees Fahrenheit (180 Celsius) oven for 25 minutes.

5. Time to put the kettle on!