Blueberry and Peach Empanadas

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Blueberry and Peach Empanadas

Katie
The Cook
4 Servings
5 Ingredients
0 Comments
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
5 Ingredients
0 Comments

Ingredients

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

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

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.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 30-60 seconds.

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  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.

2 Comments

Join the discussion
  1. 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.

    1. 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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