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Berry Empanadas

List of Ingredients

1 (16.5 ounce) can blackberries, raspberries or boysenberries, drained
1 cup finely chopped, pared apple (about 1 medium-sized, 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 (see below)



Recipe

1. Pre-heat oven to 400-degress F. Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in medium bowl and mix well. Gently fold in berries.

2. 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.

3. Combine 2 tablespoons sugar with 1/2 teaspoon ground cinnamon. Brush each empanada with melted butter and sprinkle with cinnamon-sugar.

4. Bake on greased cookie sheet 18 to 20 minutes or until golden brown.

From: Oregon Raspberry and Blackberry Commission