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Peachy Summer Hand Pies with New Orleans’ Favorite Sandwich Shop and The Peach Truck

Aug 23, 2018 |

Named Best New Restaurant for 2017 by Bon Appetit Magazine, New Orleans restaurant Turkey and the Wolf is known for its flavor-packed sandwiches, but its “Not Sandwiches” and Dessert menus are equally memorable. As we continue to celebrate summer this month, Turkey and the Wolf Chef Nate Barfield teams up with Nashville-based The Peach Truck to share a quick and delicious peach hand pie recipe with our readers.

These peach hand pies are made with pre-made frozen Roti dough that you can find at most Asian markets. Its versatility knows no bounds. At Turkey and the Wolf, they use it as both the bread component of their lamb neck roti and also as the dough for chicken pot pies. It is flaky and almost infinitely crispy. In the words of Chef Barfield, “It’s easier and probably better than any you can make yourself.”

We recommend using locally grown peaches like those infamous Chilton County, Alabama types when they’re freestone. However, peaches are a hyper-seasonal product and can spoil in a matter of days once they’re harvested. Depending on your geography, if you can’t locate fresh peaches at your local farmers market, try The Peach Truck, a Nashville based company founded in 2012 by husband and wife team Stephen and Jessica Rose. They bring Southern grown, perfectly peachy peaches right to your doorstep (during peach season, of course) with nationwide shipping available.

{Recipe: Peach Hand Pies}


  • 5 locally grown peaches (or The Peach Truck peaches if local ones are unavailable)
  • 2 cups brown sugar
  • 1/2 cup of bourbon
  • 2 teaspoons vanilla extract
  • 1 teaspoon honey
  • 1 small pinch red pepper flakes
  • 2 pinches salt
  • 2 Tablespoons cornstarch
  • 2 Tablespoons water

Pecan Topping

  • Heaping ⅓ cup pecans
  • Heaping ⅓ cup turbinado sugar
  • 1 pinch salt

Other Components

  • vegetable oil
  • 5 Paratha Roti

Slice peaches in half and remove pits. Slice peach halves into quarter inch slices. In a large mixing bowl combine peaches and brown sugar and allow to macerate for 30 minutes. Put macerated peaches into a pot on medium heat. Add vanilla, honey, red pepper flake and bourbon. Cook until the liquid has reduced by half. In a small bowl combine water and cornstarch. Stir cornstarch slurry into peach mixture and continue to stir and reduce the filling until the liquid thickens to the consistency of honey. Chill peach filling for 2 hours.

While filling chills, preheat oven to 350 degrees. Place pecans on a baking sheet and toast for 2 minutes. Remove pecans from oven and cool. Once cool, finely chop the pecans. Combine chopped pecans, salt, and turbinado sugar.

Ten minutes before you plan to make the pies take the roti out of the freezer and allow to thaw. Place 1/3 cup of the cooled filling in the middle of the roti dough and fold the dough over in half. Crimp the edges with a fork. Once all the pies have been made, place them in the freezer for 30 minutes to allow the crimps to set.

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While the peach hand pies are in the freezer, fill a medium sauce pot with 1 1/2 inches of vegetable oil and heat to 350 degrees. Once the oil reaches 350 degrees, place a peach hand pie in the oil and fry for 7 minutes making sure to flip it halfway through cooking time. After 7 minutes remove pie from oil and place on a resting rack.

Dust the pie with the pecan topping and serve.

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