These berry sweet empanadas are a delightful twist on traditional tarts. They are filled with a mixture of juicy berries, sweetened with a hint of sugar and a splash of lemon juice, all encased in a flaky pie crust. Perfect for a sweet treat or a special dessert!
Ingredients: 1 package of refrigerated pie crusts. 1 cup mixed berries such as raspberries, blueberries, strawberries. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 teaspoon lemon juice. 1 egg, beaten for egg wash. Powdered sugar, for dusting optional.
Instructions: Preheat your oven to 375F 190C. In a mixing bowl, gently toss together the mixed berries, granulated sugar, cornstarch, and lemon juice until well combined. Unroll the pie crusts on a lightly floured surface. Use a cookie cutter or a round object to cut out circles from the dough. Place a spoonful of the berry mixture onto one half of each dough circle, leaving a small border around the edge. Fold the dough over the filling to create a half-moon shape, then press the edges firmly to seal. You can use a fork to crimp the edges for a decorative touch. Transfer the filled empanadas to a baking sheet lined with parchment paper. Brush the tops of the empanadas with the beaten egg wash. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Once baked, remove from the oven and let cool slightly before serving. Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Prep Time: 15 minutes
Cook Time: 25 minutes
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