- Level
- very easy
- Prep Time
- 20 mins
- Cooking Time
- 1 h
- Total Time
- 2 h
- Makes
- 16 empanadas
Ingredients
- Dough:
- 1 2/3 cup
- all-purpose flour
- 400 mL
- 1/2 tsp
- salt
- 2 mL
- 1/2 cup
- cold unsalted butter, cubed
- 125 mL
- 2
- egg yolks, divided
- Filling:
- 4 oz
- light cream cheese
- 125 mL
- 2 tbsp
- icing sugar
- 30 mL
- 4 tsp
- blackberry jam
- 20 mL
- 1/2 tsp
- ground cinnamon
- 2 mL
- 16
- fresh blackberries, halved
- 3 oz
- Sensations by Compliments Semi-Sweet Baking Chocolate, finely chopped and divided
- 85 g
- 1/4 cup
- Compliments Sliced Almonds, toasted
- 60 mL
Directions
Step 1
To make the pastry, stir flour with salt in a large bowl. Cut in butter with a pastry blender or your fingertips until mixture resemble coarse meal. Whisk 1 egg yolk with 1/4 cup (60 mL) ice water and stir into the flour mixture until dough comes together.
Step 2
Form dough into a ball and flatten into a large disk. Wrap in plastic wrap and refrigerate for at least 1 hour before rolling.
Step 3
Meanwhile, stir cream cheese with jam, icing sugar and cinnamon; set aside.
Step 4
Preheat oven to 400°F (200°C). Whisk remaining egg yolk with 1 tbsp (15 mL) water to make egg wash; set aside.
Step 5
Meanwhile, roll out dough on a lightly floured surface until 1/8-inch (3 mm) thick. Using a 4-inch (10 cm) round cutter, cut dough to make 8 rounds. Reroll scraps to make 8 more rounds.
Step 6
Brush edges of each round with egg wash. Add 1 tsp (5 mL) cream cheese mixture, 2 blackberry halves and 1 tsp (5 mL) finely chopped chocolate to centre of each. Fold to enclose the filling and seal edges with fork then brush with egg wash.
Step 7
Place on parchment-paper lined baking sheet and bake for 20 minutes or until pastry is golden brown. Cool for 10 minutes.
Step 8
Melt remaining chocolate and drizzle each empanada with chocolate and sprinkle with toasted almonds. Cool until set.
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