Blueberry Empanadas


Pie crust Blueberries Lemon zest Lemon juice Sugar Salt Cornstarch Egg Water Sugar Flour (if needed)


You need fresh, ripe blueberries. Rinse and let them dry fully and place in a plastic freezer bag.

Rinse and let them dry


Mix the blueberries and the sugar together. Set aside until ready to use.

Add sugar and mix


Add some flour to a clean surface and roll out the dough. I also find that dusting off the rolling pin with flour helps in this process.

Roll out the dough


Each circle is about 3 inches in diameter. I was able to get 7 circles from one refrigerated pie crust.

Cut the pie dough


Add the filling to the center of the dough. Don’t add too much, or the edges will not seal.

Add the blueberry filling


The other thing that I suggest is assemble the empanadas on the cookie sheet that is going to go in the oven.

Assemble the empanada


Fold over the dough and seal the edges with a fork. If you’re into folding the edges over by hand, go for it.

Seal the edges


Make a few slits on top of the dough, or you can also make an X with the knife. Bake.until golden brown.

Make a few slits on top


I like to eat these with Café de la Olla, but ice cream or whipped cream would make good accompaniments.

Let them cool and enjoy!

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