This weekend I finally got around to updating my Strawberry Empanadas recipe.
I was wanting a little dessert snack and I was short on time (and energy) as I attended BlogHer this weekend. BlogHer is a blogging and writing conference that was in Los Angeles this weekend. I was only able to attend part of the time, but I did enjoy listening to the speakers, and meeting Jennie Garth was especially fun. She is so sweet in real life and we even got a picture together. She was sharing her stories of travelling in an RV with her family.
Empanadas are a stuffed pastry, kind of like a little hand pie. I usually make empanadas as appetizers, but once in a while these dessert empanadas make a great little dessert. When they are freshly baked, they are rolled in sugar for a tasty dessert or lunch box treat.
fold over and secure,
1 1/2 cups strawberries – cleaned, stems removed, drained and sliced
1/3 cup sugar
2 ready to bake pie crusts dough circles (14.1 oz package)
2 tablespoons sugar, for topping
Preheat oven to 375 degrees.
Place strawberries in a saucepan over medium low heat.
While mixture is heating, smash berries together. When berries start to bubble, simmer about another 4-5 minutes. Remove from heat.
Using a 3 1/2″ – 4″ round cookie cutter, cut out circles from pie crust. Place dough circles on a greased or parchment-lined cookie sheet. You may need to re-roll pie crust depending on the size of the cutter you use.
Place about a tablespoon of the warm fruit mixture on each circle.
Fold over dough in half and secure by pressing down with a fork.
Bake 14-16 minutes on a greased or lined baking sheet until lightly brown. Roll in sugar while still warm. Let cool.
How was your weekend?