2 (6 oz.) pkg. dried peaches
1/2 c. sugar
2 tbsp. fresh lemon juice
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Egg pastry (recipe follows)
Vegetable oil

Cook peaches according to package directions. Drain and mash. Combine with sugar, lemon juice and spices. Roll out pastry; cut into 5 inch rounds. Place 3 tablespoons peach filling on half of each round. Moisten edges with water; fold in half, pressing edges together with fork to seal. In skillet, dry pies in 1 inch of hot oil (375 degrees) until golden brown on each side, turning only once. Drain well on paper towel.