Easy Empanadas with Blueberries

🧂 Ingredients

• 1 package Empanada dough

  defrosted
• ½ can Blueberry Pie Filling
• 1 Egg

  for egg wash

Instructions

• 1 First, measure out the blueberry empanada ingredients with the measuring spoons
  and preheat the oven to 375°F.
• 2 Next, in a small bowl, crack the egg.
• 3 Whisk it well to create an egg wash.
• 4 Then, line a baking sheet or two with parchment paper. Grab the blueberry
  filling, empanada dough, egg wash, and the empanada press mold.
• 5 Lightly stretch one of the empanada dough discs by hand.
• 6 Lay the stretched dough disc over the open press mold and brush the egg wash
  around the edge of the dough disc.
• 7 Next, scoop 1.5 tbsp of the blueberry filling into the middle of the dough.
• 8 Then, before pressing the empanada, make sure that there is no filling on the
  edges of the dough.
• 9 If needed, gently press the blueberry filling towards the middle to remove it
  from the edges.
• 10 Squeeze the empanada press closed.
• 11 Open the press to reveal the pressed blueberry empanada.
• 12 Then, using a small fruit knife, carefully cut little vents in the empanada
  dough.
• 13 I cut 3 small vents in each of my empanadas.
• 14 Repeat the filling, pressing, and venting process for the rest of the empanadas.
• 15 Then, transfer the pressed empanadas to the parchment-lined baking sheet and
  lightly brush the top of the empanadas with the egg wash.
• 16 Bake the blueberry empanadas for 25 minutes.
• 17 Finally- serve, devour, and enjoy!

Nutrition Info