Nutrition Facts

Serving Size 35 g

(Approx. 16 Servings)

Amount Per Serving

Calories	40	Calories From Fat	15

% Daily Value*

Total Fat 2 g	3%

Saturated Fat 1 g	5%

Trans Fat 0.0 g

Cholesterol 5 mg	2%

Sodium 10 mg	0%

Total Carbohydrate 5 g	2%

Dietary Fiber 1 g	4%

Sugars 3 g

Protein	0 g

Vitamin A 0%	•	Iron 0%

Vitamin C 2%	•	Calcium 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tropical Empanadas

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Serves

16 People

Ingredients

Recipe makes 16 Servings

2 Tbsp unsalted butter

16 Oz H-E-B Mango, Papaya & Strawberry Blend, thawed & chopped

1 lime, grated and juiced

1 Tsp ginger, grated

1/2 cup(s) H-E-B Sucralose Pouch (sugar substitute)

1 refrigerated pie crust

2 Tbsp milk

1 Tbsp H-E-B Sucralose Pouch (sugar substitute)

1/8 Tsp Central Market Organics Ground Korintje Cinnamon

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Instructions

Heat 2 quart heavy bottom saucepan over medium heat 2 minutes.

Add butter, chopped fruit, lime rind and juice, ginger and sugar replacement.

Cook 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 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.

Bake empanadas one pan at a time 20 minutes or until golden.

Combine sugar and cinnamon in small bowl. Sprinkle each epanada with 1/4 teaspoon when they come out of the oven.

Source:

My H-E-B Texas Life Magazine

Tropical Empanadas

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