Step 2

To make the crust, place the shortening and butter in the freezer for about half an hour.

Step 3

In the bowl of a food processor, add the flour, salt and cream cheese and pulse until the mixture resembles coarse crumbs.

Step 4

Add the cold butter, lemon juice and shortening and continue to pulse until they are evenly distributed throughout the flour.

Step 5

While pulsing, add one tablespoon of water at a time to the mixture until it comes together in a ball.

Step 6

Divide the dough in half, wrap each half in plastic wrap (form them into a disk) and pop them in the freezer for about 45 minutes.

Step 7

In a large bowl, add the peaches, flour, sugar, jam and vanilla paste, mix together well and sit aside.

Step 8

Take the Crust out of the fridge about 10 minutes before you’re ready to roll it out. 8)Preheat your oven to 375 degrees.

Step 9

On a floured surface, roll out each piece of dough about a little less than ¼” thick.

Step 10

Using a 4.5” round cutter, cut out your circles, fill them with about 2 ½ Tbsp of the filling (place the filling towards one half) , brush the edges with the egg wash, fold over the other half making sure to squeeze out any excess air, using a fork that’s been dipped in flour, seal the edges.

Step 11

Make a little slit on top of each one, brush the tops with the egg wash and sprinkle over a little raw sugar.

Step 12

Place them on a parchment paper lined baking sheet and bake them for about 20 to 25 minutes or until golden brown and flaky.