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Berry Empanadas




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Servings: 12
Yield: 12 Small empanadas
Baking Time: 20 minutes

Notes: Berry Empanadas, in a recipe reminiscent of old Mexico, features frozen or canned berries combined with apples and walnuts, enclosed in small pockets of delicate pastry dusted with cinnamon-sugar. A traditional Mexican pastry with a meat, vegetable or dessert filling, this easy berry version is just the right size for passing among your fiesta guests.


List of Ingredients




BERRY FILLING
1 16.5-ounce can blackberries, raspberries or boysenberries, drained
1 cup finely chopped pared apple (about 1 medium, tart variety such as Granny Smith)
1/4 cup chopped walnuts
1/4 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1 teaspoon vanilla
Dash salt
3 single pastry crusts for 9-inch pie, ready-to-use, mix or homemade
1 tablespoon butter
Cinnamon-sugar for dusting

Recipe



1. Preheat oven to 400º.

2. Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in medium bowl and mix well. Gently fold in berries. Roll out pastry and cut into twelve 4 1/2-inch rounds. Place 2 tablespoons berry filling on half of round, leaving about 1/2 inch along edges. Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork. Repeat this procedure until all rounds are folded and sealed. Combine 2 tablespoons sugar with 1/2 teaspoon ground cinnamon. Brush each empañadas with melted butter and sprinkle with cinnamon-sugar. Bake on greased cookie sheet 18-20 minutes or until golden brown.