Bring to a gentle boil stirring constantly and boil (still stirring) for one minute or until thickened.

Remove from heat and allow to cool completely before moving on to the next step.

Roll dough to ⅛ to ¼ inch thickness on a lightly floured surface and cut into 4-inch rounds. I used a small bowl as a template and cut around it to achieve this size. You can also buy a cookie cutter in that size but I didn't have one handy and didn't want to spend the money so I improvised.

Once you have your mini pies cut spoon 1 tablespoon of the cooled peach mixture into the center of each pastry circle. Moisten edges with water, fold pastry in half and use a fork dipped in flour to seal the edges.