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It’s berry season, and I wanted to surprise my hubby with Blueberry Empanadas. They represent a combination of both our cultures.
He: A product of Upstate New York.
He has found memories of picking berries and eat something called “rhubarb pie.”
I saw it once, and it looked like celery! Why would anyone make celery pie? Oh why? Oh why? Ay ay ay!
How to Make Blueberry Empanadas
This is such an easy dessert to put together. These are all the ingredients you will need.
Some people like to add a powdered sugar sauce on top. If that’s you, add ½ cup powdered sugar and water to the list of ingredients.
You can make your own dough if you want to, but I like to take shortcuts when I can.
You need fresh, ripe blueberries.
When my son was little and obsessed with blueberries, I would buy them in bulk when they were in season. They were cheaper this way.
- Rinse and let them dry fully.
- Place a plastic freezer bag.
- Mix the blueberries and the sugar together.
- Set aside until ready to use.
By the way, you don’t need to refrigerate the blueberries while you roll out the dough.
That is, unless you are going to wait to assemble the empanadas, then I would put the berry sugar mixture in the fridge.
- Add some flour to a clean surface.
- Roll out the dough.
I also find that dusting off the rolling pin with flour helps in this process.
If you are using a refrigerated pie dough, be sure to let it come to room temperature before rolling it out. Look on the package. They sometimes put instructions on how to do this correctly.
It will break apart on you if it is too cold.
Each circle is about 3 inches in diameter. I was able to get 7 circles from one refrigerated pie crust.
Most refrigerated pie crusts come with two rolls of pie crusts, giving you 14 empanadas in total.
Blueberry Empanadas freeze well. If you are not going to eat all 14 right away, you can:
- Place them in a plastic freezer bag.
- Remove as much air as possible. Put in the freezer.
- Thaw completely and place 7 minutes in a 375 degree F oven.
They will last up to 3 months in the freezer.
- Add the filling to the center of the dough.
- Don’t add too much, or the edges will not seal.
This is only 1 tablespoon of filling. Remember that when they cook, the filling will condensed down like a jam.
I like to leave the berries whole, but you can mash them slightly to get more of the filling in the center.
In Spanish, these are called Empanadas de Arándanos.
The other thing that I suggest is assemble the Blueberry Empanadas on the cookie sheet that is going to go in the oven.
That way, you don’t have to move the dough and berries over to the cookie sheet.
Or, you can assemble the empanadas and seal them, then move them over to the cookie sheet.
Whatever way you find easiest is fine.
- Fold over the dough.
- Seal the edges with a fork.
I love Authentic Mexican Food, but I will take shortcuts whenever I can find one.
For me, that’s sealing with a fork. If you’re into folding the edges over by hand, go for it.
I’m always impressed when I see the edges sealed by hand. They’re a lot of work!
- Make a few slits on top of the dough.
- You can also make an X with the knife.
This will help the Blueberry Empanadas breathe when they’re in the oven. Some of the filling will drip out. That’s inevitable.
Have you ever been at the panadería and wondered what type of empanada filling was inside? Then you choose one, get home, and it’s not what you wanted. I hate that!
By making a slit, there’s no wondering what is inside. 🙂
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Now the hard part…
• Let the Blueberry Empanadas cool slightly before eating.
I like to eat these with Café de la Olla, but ice cream or whipped cream would make good accompaniments.
Warm empanadas are simply amazing. The smell of freshly baked pastries is intoxicating!
It will make your entire family run to the kitchen, neighbors will be knocking, dogs will be begging. You’ve been forewarned. LOL.
Table of Contents
- Baking Sheet
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Unroll pie dough. Using a round cookie cutter, cut 3-4 inch circles out of one sheet of dough.
- Gently roll up the remaining scraps of dough. Roll it out again to make more round cut outs.
- Place cut outs on the baking sheet.
- In a medium-sized bowl, mix together the blueberries, lemon zest, lemon juice, sugar, salt, and cornstarch. Mix to combine.
- Add 1 tablespoon of the blueberry mixture to the center of each round cut out.
- Fold dough over and press with your fingers to seal.
- With a fork, press down on the edges to seal the dough even more.
- Whisk an egg with water and brush the tops of the empanadas.
- Sprinkle with sugar.
- Using a knife, cut two or three small slices on the tops of each empanada.
- Bake for 18-20 minutes or until golden brown.
More Empanada Recipes
Bake a big batch of Pineapple Empanadas, or Empanadas de Piña. Once you take a bite of that sweet and juicy fruit, you’ll want a dozen just for yourself. Did I mention this is also a completely vegan recipe? Oh yes!
Empanadas de Queso (Cheese Empanadas) – This has to be the easiest Mexican appetizer ever! Cheesy, spicy, and perfect for a party or just because. Only a few ingredients and minutes later, and you have a tasty treat ready to eat.
Empanadas de Calabaza (or Pumpkin Empanadas) are not just for the Fall. In Mexico, we eat these are year long. With a sweet and delicious filling and a flaky, buttery crust, they are hard to resist.
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.