Blackberry Basil Empanadas
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 1 pkg. Pillsbury pie crusts (they come in 2 rolls per package)
  • ΒΌ cup water
  • 1 cup sugar
  • 1 pkg. blackberries
  • 1 lime, zest and juice
  • ½ cup cream cheese (or soy cream cheese).
  • 2 Tbsp. sweet basil - fresh, chopped fine, keep some bits aside for garnish
  • 1 Tbsp. chocolate mint leaves - chopped fine
  • ⅛ teaspoon salt
  • 1 egg white (or flax egg)
  1. In a small saucepan add water and sugar over low heat
  2. Sugar melts quickly so stir continually until dissolved. 5 mins.
  3. Combine the berries and melted sugar in a saucepan
  4. Add lime zest, lime juice, herbs, & salt
  5. Cook over low heat for 15 minutes, stirring occasionally
  6. Remove most of the liquid with strainer over bowl and set bowl aside
  7. Coarsely mash berries with potato masher
  8. Transfer mixture to a bowl and refrigerate until thickened for at least two hours
  9. Mix herbs with cream cheese, fold in berries
  10. Pre-heat the oven to 350 degrees
  11. On lightly floured surface, roll dough ⅛ inch thick.
  12. Use round cookie cutter or cup to cut out 3 to 4 inch circles
  13. Add a small amount of mixture to the center of circle
  14. Wet the outer edge of circle with water using fingertip
  15. Fold in half, pressing edges together
  16. Seal off the edges by pressing down with a fork
  17. Repeat with remaining dough and filling.
  18. Brush each empanada with an egg white wash using pastry brush or fingers
  19. Puncture two slits on the top of each empanada with a knife .
  20. Spray a large cookie sheet with cooking spray, or line with parchment paper
  21. Place them on the cookie sheet and bake for 12 to 14 minutes, or until golden
  22. For added sweetness, sprinkle with a mixture of cinnamon & sugar
  23. Place on baking rack to cool
Recipe by Veggie Punk Kitchen at