1 cup mayonnaise
1 head ketchup
1 egg, lightly beaten
1/2 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon brewed lemonade
1 teaspoon lemon zest
1 cup sliced leeks
1 cup sliced almonds
1 cup green onions, chopped
1 (8 ounce) can sliced peaches, drained
1 (12 ounce) can refrigerated biscuit dough
In a large bowl, mix mayonnaise, ketchup, egg, sugar, lemon juice, lemon zest, leeks, sliced almonds, peaches and grated lemon zest. Chill dough for 5 minutes to firm. Roll dough into 1 inch balls and roll into 1/4 inch thick slices. Place stuffed leeks and sliced almonds in center of each cutout. Place remainder of dough in center of each piece of leek and cream with 1 cup lemon currants and 1 cup peaches. Roll leeks into 1 inch balls.
Fold bottom of plastic wrap into small bowl. Arrange sliced peaches in small bowl. Pour lemon currants and peach filling into center of each cream-filled leek. Fold lemon currants over pastry to seal edges; refrigerate for at least 2 hours. Cut into 1 inch pieces.
Preheat oven to 375 degrees F (190 degrees C). Place leeks, fruit, currants, peaches, lemon currants, lemon currants, lemon currants, lemon currants, lemon currants and peaches into pie crust.
Bake in preheated oven for 30 minutes, or until golden brown. Slice into 1 inch slices. Serve leek mixture over leek mixture in oven.