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" 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 fry pies in 1" of hot oil, 375 degrees, until golden brown on each side, turning only once. Drain well on paper towels.