Strawberry & Blueberry Empanadas Recipe

Prepare the Dough

In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Add the unsalted butter and mix until the mixture resembles coarse crumbs. Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling

In a medium bowl, combine the chopped strawberries, blueberries, sugar, cornstarch, and lemon juice. Mix well and set aside to allow the flavors to meld while the dough chills.

Roll out the Dough

Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles of dough, approximately 4 inches in diameter.

Fill the Empanadas

Place a tablespoon of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal, using a fork to crimp the edges for a decorative touch.

Bake the Empanadas

Place the filled empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly.

Prepare the Dip

In a blender or food processor, combine the hulled strawberries, powdered sugar, cream cheese, and vanilla extract. Blend until smooth and creamy. Adjust sweetness if necessary by adding more powdered sugar.