Don’t you wish you could put Green City Market in your pocket and take it home? Same. We asked one of our favorite vendors, Zullo’s, for a recipe to whip up any day of the week. Owner Adriana Marzullo learned how to make fiadoni (empanada-like pastries) from her two grandmothers in Molise, Italy. Buon appetito!

Zullo’s Peach Fiadoni
Makes twenty (approximately)

Ingredients
2/3 stick of butter
½ c. sugar
½ lemon, juiced
Pinch of salt
3-4 medium to large ripe peaches, peeled and cut into small chunks (bruised or over-ripe peaches also work)
2 tbsp. cornstarch or flour
¼ c. water
1 Pillsbury refrigerated piecrust*
1 egg, beaten (for wash)
Cinnamon or other seasonings optional

1. Heat pan with butter, sugar, lemon juice, and salt.

2. Add peaches; cook until soft.

3. In a separate bowl, dissolve cornstarch/flour in water — make sure it’s mixed well.

4. While stirring, slowly add cornstarch mixture to peaches. Continue stirring for about one minute.

5. Turn off heat and transfer mixture to a shallow cookie sheet to cool completely.

6. Unroll piecrust and cut into rounds using edge of a glass; brush with egg wash.

7. Center a small amount of filling (about ¾ tsp.); fold over edges into half-moon and press, using a fork to secure the seal. Egg wash the tops.

8. Bake on a cookie sheet for 20-25 minutes or until golden brown in a 350° oven.

9. Serve immediately or at room temp.

*Zullo’s uses homemade dough; we wanted to make it easy.

Get the real thing Saturdays at Green City Market, 1750 North Clark Street, at Stockton Drive. For more information, go to zullosinc.com.

Photo: Courtesy of Zullo’s