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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 & chopped

• 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 butter, chopped fruit,
lime rind & juice, ginger and sugar replacement. Cook 3 minutes. Lower heat to low, cook 1
5 minutes or until most juice has evaporated. Let cool.
Heat oven to 400°F. Spray pan with non-stick cooking spray, set aside. Unroll pie crus
t, cut into 16 wedges and roll each into a ball. Roll out each dough ball to 4-inch rounds
on floured surface. Spoon 1 Tablespoon filling in center. Moisten edge of dough, fold ove
r. Seal, crimp 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 sugar 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, Carbohydrate
s: 10g, Dietary Fiber: 1g, Sugar: 3g, Protein: 0g


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