Tropical Empanadas

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

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



2Tbsp.H-E-B Unsalted Butter,

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

•grated rind & juice from 1 lime,

1tsp.fresh grated ginger,

1/2c.sugar replacement,


1rolled refrigerated pie crust,

2Tbsp.H-E-B Milk,

1Tbsp.sugar or sugar replacement,

1/8tsp.Central Market Organics Ground Korintje Cinnamon,


1Heat 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 15 minutes or until most juice has evaporated. Let cool.

2Heat oven to 400°F. Spray pan with non-stick cooking spray, set aside. Unroll pie crust, 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 over. Seal, crimp empanada edges by pinching dough between fingers. Place on sheet pan. Brush tops with milk.

3Bake 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, Carbohydrates: 10g, Dietary Fiber: 1g, Sugar: 3g, Protein: 0g

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