It seemed wrong. Light, flaky, buttery crust stuffed with bright and juicy peaches. I was eating pie. And it wasn't wrong...it was so, so right.
It worked even better than I had hoped. The rest of my empanada dough made perfect little peach pie pockets. I used a traditional peach pie filling (peaches, cinnamon, nutmeg, sugar, lemon juice and a tablespoon or so of the Gluten Free Pantry French bread mix). I brushed each pie with beaten egg yolk and sprinkled it with cinnamon and sugar.
Baked to golden brown with a healthy scoop of vanilla ice cream...I'm still thinking about it.