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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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  • 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


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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