Spicy Strawberry & Balsamic Empanada
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Servings: 8
- Course: Dessert
This sweet and spicy is a great party dessert since it’s hand-held and easy to eat!
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Ingredients
- 1 pound (16 oz.) strawberries, stemmed and hulled, chopped into 6 to 8 pieces each
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 egg
- 1 tablespoon water
- 1 package (15 oz.) refrigerated pie crusts
Directions
Step 1
PREHEAT the oven to 375°. Line a 18x13x1-inch baking pan with Reynolds® Parchment Paper.
Step 2
COMBINE strawberries, sugar, cornstarch, balsamic vinegar, black pepper and cayenne pepper in a large bowl. Stir the mixture together and set aside
Step 3
WHISK together egg and 1 tablespoon of water to make an egg wash.
Step 4
CUT 16, 3-inch circular disks out of the pre-packaged pie dough.
Step 5
SPOON strawberry mixture into the center of the pie dough disk. Brush the inner edges with egg wash then place a second circular disk on top. Press edges together to seal, then use a fork to make a decorative imprint around the edge of the dough. Repeat with remaining dough pieces.
Step 6
TRANSFER to parchment lined pan. Brush each empanada with egg wash and sprinkle with sugar.
Step 7
BAKE for 25 to 30 minutes or until juices in the center are bubbling and crust is golden.
Step 8
COOL on a wire rack for 10 to 15 minutes before serving.
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