In a bowl, stir in diced canned peaches with flour, ground ginger, sugar, and vanilla extract until mixture seems creamy. Set aside.

Roll out puff pastry into 1/4 inch thickness. Cut 3 inch circles (you can cut them bigger if you like). Gather excess dough and reroll, cutting circles until dough is all used.

Fill each circle with a scant tbsp of the peach mixture. Dot with a couple little chunks of butter. Fold over and seal the edges by pressing with the fork. Don't worry if it's not perfect, the mixture shouldn't leak out too much while baking. Place on a silicone-lined or parchment paper-lined thick baking sheet, at least 1 inch apart.

Preheat the oven to 425F.

Using a pastry brush or a silicone brush, coat each hand pie with the soy milk. The proteins in the soy milk will help develop a glaze.

Bake for 15-20 minutes (depending on the puff pastry manufacturer) until pies are golden and pastry is baked through. Let cool on a wire rack and enjoy! Best enjoyed the day of or the day after.