Risotto with Lemon and Shrimp
Vortex 6 Quart - Perfect Peach Turnovers
| By : |
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
6 turnovers
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Ingredients
- 10 oz frozen peaches thawed and chopped (or fresh peaches, chopped)
- 1 tbsp lemon juice
- 1 tsp Vanilla
- 1/4 tsp salt
- 3 tbsp sugar divided
- 1 tsp cornstarch
- 14 oz package refrigerated pie crust 2 crusts
- powdered sugar for garnish
Ingredients
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Instructions
- In a medium bowl, combine thawed and chopped peaches, lemon juice, vanilla, salt and
2 tbsp sugar. Let stand for 15 minutes. - Drain peaches, reserving
1 tbsp liquid. Whisk cornstarch and remaining1 tbsp sugar into reserved liquid. Add to peaches and stir. - Cut each pie crust into 4 equal pieces by cutting a large “X”. Divide peach filling in the centers of the resulting 8 pieces.
- Brush edges of pie crust with water, fold over to form triangles and crimp with a fork to seal. Use the fork to poke holes in the top of each pastry.
- Place the cooking tray on the bottom of the air fry basket. Using the display panel, select AIR FRY, then adjust the temperature to
350°F and the time to 10 minutes, then touch START. - When the display indicates “Add Food” place pastries in a single layer on the cooking tray (you may need to work in batches).
- When the display indicates “Turn Food” do nothing.
- When the Air Fry program is complete, remove the turnovers and sprinkle with powdered sugar.
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