Blueberry and Peach Empanadas

Let's Cook

Ingredients

4 servings

Freezer Containers

Supplies

Directions

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. Roll out and cut into indicated number of empanadas using pizza cutter. 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

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. Roll out and cut into indicated number of empanadas using pizza cutter. 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. Flash freeze. Divide into indicated number of gallon freezer bags, label and freeze.

Serving Day Directions

Reheat in microwave for 30-60 seconds.

Nutritional Information

Not Available

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About This Recipe

Start your morning with a delicious breakfast treat. Beneath the flaky crust of these Blueberry & Peach Empanadas lies a bounty of sweet fruity goodness.

Meet The Cook

Katie is a full time wife and mother of two living in the great state of Texas. Once she discovered once a month cooking, there was no going back. With her well stocked freezer at the ready and queso on hand she’s prepared to take on whatever craziness dinnertime may bring.

Published:

OAMM Cook Katie

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