Peach Empanadas with Candied Ginger

Preperation

In large skillet, melt butter and sugar over medium-high heat; cook peaches and minced ginger, stirring gently, for 5 to 7 minutes or until softened. Remove from heat; let cool slightly.

Preheat oven to 425∞F. Lightly beat one of the eggs. Place one tortilla on clean work surface; brush with egg all around the edge. Place about 1/2 cup of the peach mixture on one side of the tortilla. Fold over the other half to enclose filling; press firmly to seal edges. Repeat with remaining tortillas and filling.

Place empanadas on large baking sheet. Whisk remaining egg with 1 tbsp water; brush over top of empanadas. Cut three small vent holes in centre of each empanada. Bake for 10 to 12 minutes or until golden brown; let cool completely.

Meanwhile, in small bowl, stir together icing sugar, milk and vanilla until smooth; drizzle over empanadas and sprinkle with ginger. Let stand until glaze is set.