Pbj Empanada Recipe
Creamy peanut butter & berry preserve
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Ingredients
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Filling and Dough
Method
Preparation and Baking
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Add the chilled, cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- 2
Form the Dough
Add the cold water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 3
Prepare the Filling
In a small bowl, mix the creamy peanut butter and berry preserve until well combined.
- 4
Assemble the Empanadas
On a floured surface, roll out one disc of dough to about 1/8-inch thickness. Cut out circles using a round cutter or a glass, about 4-5 inches in diameter. Place a tablespoon of the peanut butter and berry mixture in the center of each circle.
- 5
Seal the Empanadas
Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and crimp with a fork for a decorative touch. Repeat with the second disc of dough.
- 6
Prepare for Baking
Preheat the oven to 375°F (190°C). Beat the egg and brush it over the tops of the empanadas for a golden finish. If desired, sprinkle granulated sugar on top.
- 7
Bake
Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
- 8
Serve
Remove from the oven and let cool slightly before serving. Enjoy your PBJ Empanadas warm!