The recent obsession with Southern cooking has brought a lot of attentionÂ to pies in general and small individual hand pies in particular. The main difference between turnovers and hand pies is that turnovers are made with puff pastry and hand pies are made with regular pastry â€“ easier and more homestyle.
1. For the pastry whisk together flour, sugar and salt. With a pastry blender cut in butter until it is in tiny bits. Combine egg yolks with water and sprinkle over flour mixture. Gather together to form a ball of dough using a bit more water only if necessary. Flatten dough, wrap in plastic and refrigerate 1/2 hour or longer. Roll pastry out on a floured surface about 1/4" thick. Cut out as many 5" circles as you can, press remaining dough together lightly, roll out again and cut out more circles - you should have about 12. Wrap and refrigerate.
2. For the filling combine diced peaches with sugar, flour and cinnamon.
3. Arrange circles of dough on work surface. Place a few tablespoons of filling on 1/2 of each circle. Beat egg and cream together, brush edge of half the circle with egg mixture. Fold pastry over and crimp edges. Brush top with egg and sprinkle with coarse sugar. Make tiny steam slits in top of dough. Place in a single layer on parchment paper lined baking sheets.
4. Bake inÂ preheated 400F oven for 15 to 20 minutes or until pastry is golden brown and peaches are tender. Cool on a rack.