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Blueberry & Peach Empanadas

Blueberry and Peach Empanadas

Blueberry & Peach Empanadas


Katie @ Onceamonthmeals.com


  • 0.5 cups blueberries
  • 1 cups peaches, diced
  • 1 Tablespoons brown sugar
  • 1 teaspoons butter
  • 1 refrigerated pie crust


In a saucepan over medium heat, combine blueberries, peaches, brown sugar and butter. Bring to a simmer. Reduce heat and allow to cook down for 4-5 minutes, until sauce thickens. Remove from heat and allow to cool. Cut pie crust down into 4 empanadas. Place filling on one half of each piece of dough, then fold dough over the top of filling. Using a fork, seal the edges of dough together. Prick the top of each empanadas with the fork to allow steam to escape while baking. Bake at 350 for 10-12 minutes, until tops are golden brown.

Freezing Directions:

Prepare per above directions and flash freeze. Divide into gallon freezer bags, label and freeze. TO SERVE: Thaw. Reheat in microwave for 30-60 seconds.

Servings:  4

**conversion chart image provided by Erik Spiekermann

2 Responses to “Blueberry & Peach Empanadas”

  1. fit with dawn says:

    Could you use honey instead of brown sugar? And could you freeze before baking?

    Ps. I totally want to try these with flat out bread on my panini press.

    • Lisa says:

      Yes – you could sub honey for the brown sugar. And I think you easily freeze before baking. Let us know how it turns out!

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