• Blueberry Empanadas — Two-Ingredient Dough
    Blueberry Empanadas — Two-Ingredient Dough
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  • Prep Time 20 minutes
  • Baking Time 25 minutes
  • Makes 8
  • Freezing Excellent
  • Blueberry Empanadas — Two-Ingredient Dough
    Blueberry Empanadas — Two-Ingredient Dough

Ready.
Set.
Make.

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Ingredients

  • 1/4 cup Smucker’s® No Sugar Added Blueberry Fruit Spread
  • 1 cup fresh blueberries
  • 1 cup Brodie® Self Raising Cake and Pastry Flour
  • 1 cup 0% Fat Greek Yogurt
  • 1 egg, beaten
  • 1/2 tsp SUGAR IN THE RAW® Natural Turbinado Sugar

Serving Size: 8

Unit conversion :
62.5 ml
12 tsp
4 tbsp
1 cup
250 mL
fresh blueberries

Unit conversion :
250 ml
48 tsp
16 tbsp

Unit conversion :
250 ml
48 tsp
16 tbsp
1 cup
250 mL
0% Fat Greek Yogurt

Unit conversion :
250 ml
48 tsp
16 tbsp
1
1
egg, beaten

Unit conversion :
none
1/2 tsp
2 mL
SUGAR IN THE RAW® Natural Turbinado Sugar

Unit conversion :
2.5 ml
Next

Directions

Serving Size: 8

  • Preheat oven to 400F. Line a baking sheet with parchment paper. Combine blueberries and fruit spread in small bowl. Set aside.
  • Combine flour and yogurt in medium sized bowl. Remove to floured work surface and gently knead until dough forms. Divide into 8 balls. Roll each into a 4-5” circle. Keep remaining pieces of dough covered on floured surface. Place filling on lower half of circle and brush top edges with beaten egg. Fold over and pinch to seal. Place on prepared baking sheet. Crimp edges and prick tops with well floured fork. Brush with remaining egg and top with sugar. Bake 20-25 minutes or until golden. Remove to cooling rack.
Finish

Finished!

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