2 (6 oz.) pkgs. dried peaches
1/2 c. sugar
2 tbsp. fresh lemon juice
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Egg pastry
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 tbsp. peach filling on half of each round.

Moisten edges with water. fold in half pressing edges together with fork to seal. In skillet fry pies in 1 inch of hot oil (375 degrees) until golden brown on each side. Turning only once. Drain well on paper towels.