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.
Mix the blueberries and the sugar together. Set aside until ready to use.
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.
Each circle is about 3 inches in diameter. I was able to get 7 circles from one refrigerated pie crust.
Add the filling to the center of the dough. Don’t add too much, or the edges will not seal.
The other thing that I suggest is assemble the empanadas on the cookie sheet that is going to go in the oven.
Fold over the dough and seal the edges with a fork. If you’re into folding the edges over by hand, go for it.
Make a few slits on top of the dough, or you can also make an X with the knife. Bake.until golden brown.
I like to eat these with Café de la Olla, but ice cream or whipped cream would make good accompaniments.