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Holiday Variety Empanadas


Quick and easy

Quick and easy

Quick and easy
try this

Prep Time:

30 minutes

Cook Time:

15 minutes


24 Mini Empanadas


Variety Fillings


1  can (15 1/2 oz.)  Hill Country Fare Solid Pumpkin

2  teaspoons  pumpkin pie spice

1/2  cup  H-E-B Sugar or Granulated Sugar Replacement


2  bananas, mashed

1/2  cup  chopped H-E-B Dried Apricots

1/4  teaspoon  pumpkin pie spice

Pear Cranberry Pecan

1/4  cup  Hill Country Fare Pecan Pieces, chopped

1  cup  H-E-B Premium Pear Halves, drained and cubed

1/2  cup  H-E-B Dried Cranberries

1/4  cup  H-E-B Sugar or Granulated Sugar Replacement

Pineapple Mango

1  cup  H-E-B Frozen Super Sweet Pineapple

1  cup  chopped H-E-B Mango Halves, drained

1/2  teaspoon  each: lemon zest and chopped fresh mint

Empanada Crust

1  package (15 oz.)  Hill Country Fare Refrigerated Pie Crusts


Heat oven to 425°F. Line two large baking sheets with H-E-B Parchment Paper and set aside.

Prepare the filling of choice and set aside.

Unroll pie crusts and lay them ? at on a cutting surface. Cut each pie round into 12 wedges. Roll each wedge into a ball and set aside in a bowl. Roll each dough ball on a lightly floured surface into a 3-inch circle. Place 1 tablespoon filling in center of dough circle. Moisten edges of dough with water and fold dough in half. Roll and pinch edges of dough together, then place empanada on the prepared baking sheet. Pierce empanadas with a fork several times to prevent filling from leaking on sides.

Bake empanadas for 15 minutes, until golden. Cool and serve.
Nutritional Information
No Nutritional Information Available

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