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
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
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.
No Nutritional Information Available
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