Blueberry Empanadas

  • Prep time: 20 minutes
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  • Baking time: 25 minutes
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  • Makes: 8
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  • Freezing: Excellent
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Ingredients
¼ cup (50 mL) Smucker’s® No Sugar Added Blueberry Fruit Spread
1 cup (250 mL) fresh blueberries
1 cup (250 mL) Brodie XXX® Self Raising Cake and Pastry Flour
1 cup (250 mL) 0% Fat Greek Yogurt
1 egg, beaten
½ tsp (2 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
Preparation
1Preheat oven to 400F. Line a baking sheet with parchment paper. Combine blueberries and fruit spread in small bowl. Set aside.
2Combine flour and yogurt in medium sized bowl. Remove to floured work surface and gently knead until dough forms. Divide into 8 balls. Roll each into a 4-5” circle. Keep remaining pieces of dough covered on floured surface. Place filling on lower half of circle and brush top edges with beaten egg. Fold over and pinch to seal. Place on prepared baking sheet. Crimp edges and prick tops with well floured fork. Brush with remaining egg and top with sugar. Bake 20-25 minutes or until golden. Remove to cooling rack.