• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Sweet Blueberry Empanadas

    Craving pie but hate the mess? Sweet Blueberry Empanadas are portable, delicious and super easy thanks to a quick homemade crust and a four ingredient filling.


    Ingredients
    1 1/2
    cups
    all-purpose flour, plus extra for rolling
    1/4
    cup
    cold coconut oil
    1/4
    cup
    cold unsalted butter, cut into pieces
    1/4
    cup
    ice water
    2
    cups
    Fresh Blueberries
    2
    tablespoons
    packed grated panela
    2
    tablespoons
    rum
    1
    teaspoon
    cornstarch
    Directions
    In a large bowl combine flour, coconut oil and butter. Using a pastry blender, cut in the butter and coconut oil until the mixture resembles large peas. Adding 1 tablespoon of ice water at a time, knead dough until it comes together in a large ball. Wrap dough in plastic wrap and refrigerate for 1 hour or overnight.
    Preheat oven to 350 F. In a small pot set over medium heat combine the blueberries, panela, rum and cornstarch. Cook for 5 minutes, until blueberries are soft, some have popped and a thicker filling has formed.
    Roll out dough on a well-floured surface until 1/8-inch thick. Cut out 4-inch discs, combine scraps, knead again and repeat until all the dough has been used.
    Using one disc at a time, place 2 to 3 tablespoons of blueberry filling onto center of disc. Wet your finger in a small bowl of water and run it on the edges of the disc. Fold over top to bottom and crimp edges. Repeat with remaining filling and discs.
    Place discs on the prepared baking sheet. Bake until the empanadas are golden brown and the filling begins to leak out, 10 to 15 minutes.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Family-friendly

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