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.
Yield: 12 small
16.5 oz. can blackberries, raspberries or boysenberries, drained
1 cup finely chopped, pared apple (about 1 medium size, 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
3 single pastry crusts for 9” pie (ready-to-use, mix or homemade)
1 Tablespoon butter
Cinnamon-sugar for dusting (see below)
Pre-heat oven to 400º. 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.
NUTRITIONAL ANALYSIS - 316 Calories Each: 4g Protein, 16g Fat, 40g Carbohydrate; 360mg Sodium; 3mg Cholesterol
Oregon Raspberry & Blackberry Commission
desserts, friut, berries