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Berry Empanadas




Source of Recipe


Oregon Raspberry & Blackberry Commission


List of Ingredients




1 16.5 ounce can canned blackberries, drained

1 cup ( 1 medium) apple, finely chopped and
pared, 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 9-inch pie crusts, (ready to use, mix or homemade)

1 tablespoon butter

cinnamon sugar, for dusting (see below)




Recipe



Pre-heat oven to 400º F.

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 empanada with melted butter
and sprinkle with cinnamon-sugar.

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