Blueberry Empanadas
These Blueberry Empanadas are simply delicious. With a flaky crust and juicy blueberry filling, they are perfect for snacking or as a sweet summer treat.
Servings: 14 pieces
Calories: 171kcal
Equipment
- Baking Sheet
Ingredients
- 1 box refrigerated pie crust store bought
- 2 cups fresh blueberries
- 1 tspn lemon zest
- Juice of 1 lemon
- ⅓ cup sugar
- salt pinch
- 2 tablespoon cornstarch
- 1 large egg
- 1 tablespoon water
- sugar for sprinkling
- flour for rolling out dough (if needed)
Instructions
- 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.
Nutrition
Calories: 171kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 123mg | Potassium: 50mg | Fiber: 1g | Sugar: 7g | Vitamin A: 35IU | Vitamin C: 2.1mg | Calcium: 9mg | Iron: 0.9mg