Strawberry Empanadas

Strawberry Empanadas or Pastelitos are sweet, tart, and tender. These empanadas are made using Vegan Empanada Dough and filled with homemade jam. A crunchy exterior, pillow-soft interior, and sweet and tart filling make these the perfect bite to end any busy day.

Allergy-Friendly

Strawberry Empanadas are made using my friend’s homemade Strawberry jam which contains Organic strawberries, lemon juice, sugar, and Pectin. However, if you do not have homemade jam at your fingertips, any Organic and low-sugar jam will work wonderfully in this recipe.

In addition, the Empanada dough is made using Vegan Empanada Dough. Vegan Empanada Dough will become your new, go-to empanada dough. This dough is made with allergy-friendly ingredients including Oat Milk and Active Sourdough Starter.

Oat Milk is creamy, oaty (hence the name), and a perfect substitute for dairy milk. Adding this to the empanada dough provides a creaminess to the dough that gives it that desirable empanada texture. However, if you have an oat allergy, any non-dairy milk will work in this recipe.

Furthermore, Active Sourdough Starter is incorporated and gives the dough an extra layer of tenderness. Sourdough Starter also provides health benefits to the dough itself as it helps to break down the gluten within the empanada dough. Remember, the longer you allow the dough to rise and ferment, the more you will reduce the gluten within the dough.

Strawberry Empanada Ingredients

• Jar of Strawberry jam (I used my friend’s homemade jam)
• A Batch of Vegan Empanada Dough
• Unsalted Butter, Melted

Filling the Empanadas with Strawberry Jam

1. After the Vegan Empanada Dough has rested and risen (for at least 8 hours), lightly flour a surface.
2. Using a rolling pin, roll the dough out to about 1 inch of thickness.
3. Next, using a 3 to 4-inch round cutter, cut the dough into discs. Reroll the dough and repeat steps 2 and 3 until all of the dough has been used.
4. Next, fill a small mixing bowl with cold water.
5. Then, take 1 tbsp. of Strawberry jam and place it in the center of the Empanada dough disc.
6. Then, take your pointer finger and dip it into the cold water. Trace your wet finger around the edges of the dough.
7. Next, fold the dough over the top of the filling, and then using your wet finger, press to seal the dough.
8. Then, crimp the edges by pressing a fork around the edges of the dough to seal it, or pull the dough outward and then press it inward. Repeat steps 5-8 until all Empanada discs have been filled, sealed, and crimped.

Baking the Strawberry Empanadas

1. First, preheat the oven to 450 degrees Fahrenheit.
2. Next, place the unbaked Strawberry Empanadas on nonstick baking sheets.
3. Then, using a pastry brush, paint the tops and edges with melted butter. This will help them develop that golden brown crust while baking.
4. Once the oven is preheated, pop the Empanadas in the oven and bake for 10-15 minutes.
5. Then, place the Strawberry Empanadas on a wire rack to cool slightly prior to eating.
6. Finally, serve them warm or at room temperature, and enjoy!

Serving and Storing the Sweet Empanadas

Strawberry Empanadas can be served as a sweet and tart treat for Breakfast, Dessert, Appetizers, or a snack.

Empanadas are best the first day they’re baked. However, if you have leftovers, you can store them in the following ways:

• Place the Empanadas in an airtight or Tupperware container and in the refrigerator for up to 3 days.
• Individually wrap the Empanadas with plastic wrap and/or foil and freeze them for up to 3 months.

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Strawberry Empanadas

Yield: 24 Empanadas

Prep Time: 8 hours

Cook Time: 15 minutes

Total Time: 8 hours 15 minutes

Strawberry Empanadas are sweet, tart, and tender. These empanadas are made using Vegan Empanada Dough and filled with homemade jam. A crunchy exterior, pillow-soft interior, and sweet and tart filling make these the perfect bite to end any busy day.

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Ingredients

• Jar of Strawberry Jam (I used my friend's homemade jam, or any flavored jam will work)
• A Batch of Vegan Empanada Dough
• Unsalted Butter, Melted

Instructions

1. After the Vegan Empanada Dough has rested and risen (for at least 8 hours), lightly flour a surface.
2. Using a rolling pin, roll the dough out to about 1 inch of thickness.
3. Next, using a 3 to 4-inch round cutter, cut the dough into discs. Reroll the dough and repeat steps 2 and 3 until all of the dough has been used.
4. Next, fill a small mixing bowl with cold water.
5. Then, take 1 tbsp. of Strawberry Jam and place it in the center of the Empanada dough disc.
6. Then, take your pointer finger and dip it into the cold water. Trace your wet finger around the edges of the dough.
7. Next, fold the dough over the top of the filling, and then using your wet finger, press to seal the dough.
8. Then, crimp the edges by pressing a fork around the edges of the dough to seal it, or pull the dough outward and then press it inward. Repeat steps 5-8 until all Empanada discs have been filled, sealed, and crimped.
9. Preheat the oven to 450 degrees Fahrenheit.
10. Next, place the unbaked Strawberry Empanadas on nonstick baking sheets.
11. Then, using a pastry brush, paint the tops and edges with melted butter. This will help them develop that golden brown crust while baking.
12. Once the oven is preheated, pop the Empanadas in the oven and bake for 10-15 minutes.
13. Then, place the Strawberry Empanadas on a wire rack to cool slightly prior to eating.
14. Finally, serve them warm or at room temperature, and enjoy!

Notes

This recipe was used with Homemade Strawberry Jam. However, if you do not have access to homemade jam, I'd recommend any Organic and low-sugar jam. You can also easily substitute Strawberry Jam for your favorite flavor of jam. Be creative, have fun, and enjoy!

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 12Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 5mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g