I’ve had my eye on these empanadas for a while now. My friend down the street can make empanada dough from scratch and fills them with so many yummy things and then CakeSpy posted a recipe for peanut butter filled empanadas… I’ve been inspired.
So for this months Berry BlogHop I decided I needed to fill empanadas with berries and dunk them in chocolate.
Oh yeah. OH YEAAAAAAAAAAAAAAH.
Flaky crust filled with sweet berries dipped in chocolate... can't get much better than this!
- 2 boxes premade pie crust (4 crusts)
- 2 12oz bags frozen berries (I used bags that contained blackberries, blueberries, raspberries, strawberries and cherries) NOTE: You can also use fresh berries - you'll need about 4 cups worth.
- 4 tbsp butter
- 1/2 cup sugar
- 1 Tbsp vanilla
- 3 Tbsp corn starch
- 1 egg + 1 Tbsp water (for egg wash)
- sugar, for dusting
- 1/2 cup semi-sweet chocolate chunks
- 1 Tbsp butter
- 1/3 cup milk or cream
- Bring pie crusts to room temperature.
- Preheat oven to 450 F degrees. Line baking sheet with parchment paper.
- In a large pan, melt the butter on high heat.
- Add the berries and sugar to the pan and stir to coat the berries.
- Once the berry juice beings to bubble, remove 1/2 cup of the juice and combine it with 2-3 Tbsp 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.
- Once the mixture has thickened, remove from heat and allow to cool for 15 minutes.
- On a lightly floured surface, unroll pie crusts. Using a rolling pin, flatten out crust until it's as thin as a dime.
- Using a 3in round cookie cutter, cut dough rounds and place on cookie sheet.
- Brush egg wash around edges of dough round.
- Spoon 1-2 tsp of berry filling into the center of each round. Fold the round over and press the edges closed with a fork.
- Bake 9-11 minutes or until golden brown.
- Cool on wire racks.
- Melt butter and chocolate together on low heat until smooth.
- Add the cream and stir until combined and smooth.
- Dip cooled empanada in the melted ganache.
- Set on wire rack to cool and harden before serving.
Please be sure to check out what my fabulous co-hosts are bringing to the table:
A little bit of everything ~ Roxana GreenGirl ~ @RoxanaGreenGirl
Baker Street ~ Anuradha ~ @bakerstreet29
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
BigFatBaker ~ Erin Meyer ~ @bigfatbaker
Bon à croquer ~ Valerie ~ @valouth
Cake Duchess ~ Lora ~ @cakeduchess.com
Easily Good Eats ~ Three Cookies
Elephant Eats ~ Amy
Hobby And More ~ Richa ~ @betit19
Java Cupcake ~ Betsy Eves ~ @JavaCupcake
Mis Pensamientos ~ Junia ~ @juniakk
No One Likes Crumbley Cookies ~ T.R. ~ @TRCrumbley
Oh Cake ~ Jessica ~ @jesshose
Queen’s Notebook ~ Elizabeth Quirino ~ @Mango_Queen
Rico sin Azúcar ~ Helena ~ @ricosinazucar
Simply Reem ~ Reem ~ @Simplyreem
Soni’s Food for Thought ~ Soni ~ @sonisfood
Teaspoon of Spice ~ Deanna Segrave-Daly ~ @tspbasil
That Skinny Chick Can Bake!!! ~ Liz ~ @thatskinnychick
The Art of Cooking Real Food ~ Laura ~ @TAofCRF
The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian
Vegan Yack Attack ~ Jackie S. ~ @veganyackattack
Vegetarian Mamma ~ Cindy ~ @vegetarianmamma