Berry BlogHop: Chocolate Dipped Berry Empanadas

Instructions

Empanadas

1. Bring pie crusts to room temperature.
2. Preheat oven to 450 F degrees. Line baking sheet with parchment paper.
3. In a large pan, melt the butter on high heat.
4. Add the berries and sugar to the pan and stir to coat the berries.
5. Once the berry juice beings to bubble, remove ½ cup of the juice and combine it with 2-3 tablespoon of corn starch. Whisk the juice and starch together until all lumps are gone. Add this mixture back into the pan with the berries. Bring to a boil to thicken, stirring often and cook for 2-3 minutes.
6. Once the mixture has thickened, remove from heat and allow to cool for 15 minutes.
7. 
8. On a lightly floured surface, unroll pie crusts. Using a rolling pin, flatten out crust until it's as thin as a dime.
9. Using a 3in round cookie cutter, cut dough rounds and place on cookie sheet.
10. Brush egg wash around edges of dough round.
11. 
12. Spoon 1-2 teaspoon of berry filling into the center of each round. Fold the round over and press the edges closed with a fork.
13. 
14. Bake 9-11 minutes or until golden brown.
15. Cool on wire racks.

Chocolate Ganache

1. Melt butter and chocolate together on low heat until smooth.
2. Add the cream and stir until combined and smooth.
3. Dip cooled empanada in the melted ganache.
4. 
5. Set on wire rack to cool and harden before serving.