recipes / Breakfast / Blueberry & Peach Empanadas

Blueberry & Peach Empanadas

Start your morning with a delicious breakfast treat. Beneath the flaky crust of these Blueberry & Peach Empanadas lies a bounty of sweet fruity goodness.
4 Servings Meet The Cook KatieAuthorProfile Katie Print
Blueberry & Peach Empanadas

Ingredients

  • ½ cups Blueberries
  • 1 cup dice Peach
  • 1 tablespoon Brown Sugar
  • ⅓ tablespoons Butter
  • 1 individual Refrigerated Pie Crust

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  1. In a saucepan over medium heat, combine blueberries, peaches, brown sugar and butter.
  2. Bring to a simmer.
  3. Reduce heat and allow to cook down for 4-5 minutes, until sauce thickens.
  4. Remove from heat and allow to cool.
  5. Roll out and cut into indicated number of empanadas using pizza cutter.
  6. Place filling on one half of each piece of dough, then fold dough over the top of filling.
  7. 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.
  8. Bake at 350 for 10-12 minutes, until tops are golden brown.

Freezing Directions

Why would I want to freeze this?

  1. In a saucepan over medium heat, combine blueberries, peaches, brown sugar and butter.
  2. Bring to a simmer.
  3. Reduce heat and allow to cook down for 4-5 minutes, until sauce thickens.
  4. Remove from heat and allow to cool.
  5. Roll out and cut into indicated number of empanadas using pizza cutter.
  6. Place filling on one half of each piece of dough, then fold dough over the top of filling.
  7. 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.
  8. Bake at 350 for 10-12 minutes, until tops are golden brown.
  9. Flash freeze.
  10. Divide into indicated number of gallon freezer bags, label and freeze.

Serving Day Directions

  1. Reheat in microwave for 30-60 seconds.

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