Last week I made this Empanada recipe featured in Cooking Light. The whole family raved…they were tasty. I was left with remaining frozen pie crust, so I searched the web for some inspiration. It dawned on me that I had a bag of frozen blueberries in my freezer, leftover from a brief smoothie phase I experienced. I found this recipe from an actual blueberry farm, with a few substitutions:
- Cut the Granny Smith apples
- I used a package of cranberries and walnuts (the kind used as salad toppings).
- Instead of regular butter, I used yogurt butter (Brummel and Brown).
- Serve warm with a side of ice cream!
Linbo’s Blueberries Recipe #36: Blueberry Empanadas Printer-friendly
2 cups blueberries
1 cup finely copped, pared tart apple (such as Granny Smith)
1/4 cup walnuts
1/4 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1 teaspoon vanilla
dash salt
12 each 4 1/2 inch pastry round
1 tablespoon butter
Cinnamon-sugar for dusting
Pre-heat oven to 400 degrees. Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in a medium bowl and mix well. Gently fold in berries. Place 2 tablespoons berry filling on half of each
4 1/2” pastry 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.
Done a Dance to That... 