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Blackberry Empinadas
Makes 16


  1. To make the pastry, stir flour with salt in a large bowl. Cut in butter with a pastry blender or your fingertips until mixture resemble coarse meal. Whisk 1 egg yolk with 1/4 cup (60 mL) ice water and stir into the flour mixture until dough comes together.
  2. Form dough into a ball and flatten into a large disk. Wrap in plastic wrap and refrigerate for at least 1 hour before rolling.
  3. Meanwhile, stir cream cheese with jam, icing sugar and cinnamon; set aside.
  4. Preheat oven to 400°F (200°C). Whisk remaining egg yolk with 1 tbsp (15 mL) water to make egg wash; set aside.
  5. Meanwhile, roll out dough on a lightly floured surface until 1/8-inch (3 mm) thick. Using a 4-inch (10 cm) round cutter, cut dough to make 8 rounds. Reroll scraps to make 8 more rounds.
  6. Brush edges of each round with egg wash. Add 1 tsp (5 mL) cream cheese mixture, 2 blackberry halves and 1 tsp (5 mL) finely chopped chocolate to centre of each. Fold to enclose the filling and seal edges with fork then brush with egg wash.
  7. Place on parchment-paper lined baking sheet and bake for 20 minutes or until pastry is golden brown. Cool for 10 minutes.
  8. Melt remaining chocolate and drizzle each empanada with chocolate and sprinkle with toasted almonds. Cool until set.
  • 1 2/3 cup (400 mL) all-purpose flour 
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) cold unsalted butter, cubed 
  • 2 egg yolks, divided
  • Filling:
  • 4 oz (125 mL) light cream cheese
  • 2 tbsp (30 mL) icing sugar
  • 4 tsp (20 mL) blackberry jam
  • 1/2 tsp ground cinnamon 2 mL
  • 16 fresh blackberries, halved
  • 3 oz (85 g) Sensations by Compliments Semi-Sweet Baking Chocolate, finely chopped and divided 
  • 1/4 cup (60 mL) Compliments Sliced Almonds, toasted