Peach Pockets

Ingredients:
2/3 cup Butter, softened
3 cups Flour
1/2 tbsp Sugar
1/2 tsp Salt
3/4 cup Cold Water
2 Peaches, diced
2 tbsp Brown Sugar
2 tsp Lemon Juice
1/2 tsp Cinnamon
1 Egg
1 cup Powdered Sugar
2 tbsp Milk

Instructions:
Combine butter, flour, sugar and salt in a small bowl with a fork. Gradually add the water and stir until a dough forms. Turn dough out onto a floured surface and divide into two discs. Wrap and chill in the fridge for 30 mins.

Combine the peaches, brown sugar, lemon juice and cinnamon in a bowl and set aside.

Preheat oven to 375 degrees. Take discs out of the fridge and roll out into large, similar size rectangles. Cut the same amount of small rectangles out of both. Place half of the small rectangles onto a parchment-lined baking sheet.

Whisk the egg in a small bowl and use a pastry brush to brush the borders of the pastry rectangles on the baking sheet. Spoon about a tablespoon of the peach mixture into the center of the rectangles. Using the other half of the rectangles, place on top of the ones on the baking sheet and crimp with a fork. Using the same fork, puncture a few holes in the top of each peach pocket and brush the whole thing with the egg wash. Bake for 30 minutes or until golden brown on top.

Whisk the powdered sugar and milk in a small bowl and spoon over the peach pockets. Enjoy!