Blueberry Empanadas

3
2
2
Smartpoints value per serving
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
8
Difficulty
Easy

Ingredients

Smucker's No sugar added wild blueberry jam

¼ cup(s)

fresh blueberries

1 cup(s)

Brodie XXX Self-raising cake and pastry flour

1 cup(s)

plain fat free Greek yogurt

1 cup(s)

egg(s)

1 large, beaten

SUGAR IN THE RAW Turbinado natural cane sugar

½ tsp

Instructions

  1. Preheat oven to 400F. Line a baking a sheet with parchment paper.
  2. Combine blueberries and fruit spread in a small bowl. Set aside.
  3. Combine flour and yogurt in medium sized bowl. Remove to floured work surface and gently knead until dough forms. Divide into 8 balls. Roll each into a 4-5: circle. Keep remaining pieces of dough covered on floured surface.
  4. Place filling on lower half of circle and brush top edges with beaten egg. Fold over and pinch to seal. Place on prepared baking sheet.
  5. Crimp edges and prick tops with well floured fork.
  6. Brush with remaining egg and top with sugar.
  7. Bake for 20-25 minutes or until golden. Remove to cooling rack.

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