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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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Nutrition Facts

Calories:
170
Fat:
10 g
Saturated Fat:
6 g
Carbs:
17 g
Fibre:
1 g
Sugar:
6 g
Cholesterol:
45 mg
Protein:
3 g
Sodium:
105 mg