Holiday Variety Empanadas

Recipe from H-E-B

Prep time: 30 minutes / Bake Time: 15 minutes

Empanada Crust

1 package (15 oz., 2 crusts) Hill Country Fare Refrigerated Pie Crusts

Fillings

Pumpkin
1 can (15.5 oz.) Hill Country Fare Solid Pumpkin for pie
2 teaspoons Pumpkin Pie Spice
1/2 cup H-E-B Sugar or Granulated Sugar Replacement (Splenda)

Banana
2 bananas, mashed
1/2 cup chopped H-E-B Dried Apricots
1/4 teaspoon ground pumpkin pie spice

Pear Cranberry Pecan
1/4 cup Hill Country Fare Pecan Pieces, chopped
1 cup H-E-B Premium Pear Halves, drained and cubed
1/2 cup H-E-B Dried Cranberries
1/4 cup H-E-B Sugar or Granulated Sugar Replacement (Splenda) (optional)

Pineapple Mango
1 cup H-E-B Frozen Super Sweet Pineapple
1 cup chopped H-E-B Mango Halves, drained
1/2 teaspoon each: lemon zest and chopped fresh mint

Blackberry (or Raspberry) Chocolate
1 cup H-E-B Frozen Blackberries, thawed and drained on paper towels
1/2 cup Hill Country Fare Semisweet Chocolate Chips
1 tablespoon Hill Country Fare Corn Starch
1/4 cup H-E-B Sugar or Granulated Sugar Replacement (Splenda)

Apple Pecan Cajeta
1 cup H-E-B Ready, Fresh, Go! Apple Pieces, peeled and chopped
1 cup Hill Country Fare Pecan Pieces
1/4 cup H-E-B Cajeta
1/4 cup H-E-B Sour Cream, regular or fat free

More Fruit Filling
1 cup (15.5 oz.) H-E-B More Fruit Spread, 1/2; teaspoon for each empanada

1. Heat oven to 425 degrees F. Line two large baking sheets with H-E-B Parchment Paper and set aside.

2. Prepare the filling of choice and set aside.

3. Unroll piecrusts and lay them flat on a cutting surface. Cut each pie round into 12 wedges. Roll each wedge into a ball and set aside in a bowl. Roll each dough ball on a lightly floured surface into a 3-inch circle. Place 1 tablespoon filling mixture in center of dough circle. Moisten edges of the dough with water and fold dough over in half. Roll and pinch edges of dough together, then place empanada on the prepared baking sheet. Pierce empanadas with a fork several times to prevent filling from leaking on sides.

4. Bake empanadas for 15 minutes, until golden. Cool and serve.

Makes 24 mini empanadas

Note: You can also cut each piecrust into 16 slices and make 36 very small empanadas.

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