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Tropical Empanadas
Prep Time:
15 minutes
Cook Time:
20 minutes
16 mini empanadas


2 Tbsp. H-E-B Unsalted Butter

1 bag (16 oz.) frozen H-E-B Mango, Papaya & Strawberry Blend, thawed &

• grated rind & juice from 1 lime

1 tsp. fresh grated ginger

1/2 c. sugar replacement


1 rolled refrigerated pie crust

2 Tbsp. H-E-B Milk

1 Tbsp. sugar or sugar replacement

1/8 tsp. Central Market Organics Ground Korintje Cinnamon


Heat 2 quart heavy bottom saucepan over medium heat 2 minutes. Add but
ter, chopped fruit, lime rind & juice, ginger and sugar replacement. C
ook 3 minutes. Lower heat to low, cook 15 minutes or until most juice
has evaporated. Let cool.
Heat oven to 400°F. Spray pan with non-stick cooking spray, set as
ide. Unroll pie crust, cut into 16 wedges and roll each into a ball. R
oll out each dough ball to 4-inch rounds on floured surface. Spoon 1 T
ablespoon filling in center. Moisten edge of dough, fold over. Seal, c
rimp empanada edges by pinching dough between fingers. Place on sheet
pan. Brush tops with milk.
Bake empanadas one pan at a time 20 minutes or until golden. Combine s
ugar and cinnamon in small bowl. Sprinkle each with 1/4 teaspoon when
they come out of the oven.

Nutritional Information

Serving size: 1, Calories: 90, Total Fat: 5g, Cholesterol: 5mg, Sodium
: 75mg, Carbohydrates: 10g, Dietary Fiber: 1g, Sugar: 3g, Protein: 0g


My H-E-B Texas Life Magazine, September 2011