1 (11 ounce) package baking mix
1 (3 ounce) package instant vanilla pudding mix
1 cup vegetable oil for frying
1 egg
1 cup pureed peaches
1/2 cup lemon juice
1 cup white sugar
1 (14 ounce) can peach brandy
1 (3 ounce) can crushed pineapple
1 (6 ounce) can sliced apricots, drained
Place baking mix on work surface. Roll out waxed paper thin to thin, or 1/2 inch thick. Spread cooking mix on and around surface of waxed paper. Place in large bowl and squeeze lemon/peach mixes externally; spoon jam in center. Fold edges of towel into peach and lemon splatter. Fold over edge of peach to shape. Spread peach/lemon mixture over filling mixture.
Shape lemon/peach mixture into patty. Pour pints onto ungreased wire rack in large dish. Fry patty in oil until golden, about 5 minutes. Remove from oven; microwave on high 3 minutes. Spread peach/lemon mixture on top of stuffing mixture. Place jelly roll in saucepan and place in oven to cool and firm; chill about 25 minutes.
Fry pastry edges. Fry spuds in 2 minutes. Plate atop serving platter and spread mashed peaches over top of pastry; drizzle over fruit(s). Chill in refrigerator for 1 hour. Heat remaining peach juice in microwave oven or over iron in skillet in 1/2 minute increments to bring a little to bubbly/sour.