Breakfast Pear Empanada

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Breakfast Pear Empanada

Ingredients

  • 2 (15-ounce) cans Pacific Northwest Canned Pear halves or slices, in juice
  • 2 tablespoons cornstarch
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 8 rounds refrigerated biscuit dough, 2 to 3 ounces each

Method

Preheat oven to 350°. Place the biscuit rounds on sheet pan lined with parchment paper to come to room temperature.

In a bowl, combine the pears, cornstarch, sugar and cinnamon, mixing well to evenly coat the pears. Set aside.

On a floured work surface, dust each biscuit with flour to lightly coat each side. Using a rolling pin, roll each biscuit out to a 6” circle and return it to the baking sheet lined with parchment paper.

Spoon 1/4 cup filling onto the bottom half of each circle. Use a pastry brush to lightly brush warm water on outside edges of the biscuit dough before folding over the top to create a turnover. Use a fork to press and seal the edges completely.

Bake 15 to 17 minutes, or until the dough is golden brown. Remove the pan from oven and allow the empanadas to cool slightly before serving.

Servings

Makes 8 Servings

Nutrition

  • Calories: 200
  • Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 573mg
  • Carbohydrate: 42g
  • Dietary Fiber: 2g
  • Protein: 4g

Recipe By: Christine Blaha Director of Dining/Executive Chef Chartwells/Spartanburg (SC) District Five Schools

Ingredients

  • 6 cups Pacific Northwest Canned Pears, diced, in juice, drained
  • 6 tablespoons cornstarch
  • 3 tablespoons granulated sugar
  • 1-1/2 teaspoons ground cinnamon
  • 24 rounds frozen whole grain biscuit dough, 2-1/4 to 3 ounces each*

Method

Place frozen biscuits on sheet pan lined with parchment paper. Allow to thaw at room temperature, approximately 30 minutes.

Preheat oven to 350°.

In a large bowl combine pears, cornstarch, sugar and cinnamon, mixing well to evenly coat the pears. Set aside.

On a floured work surface, dust each thawed biscuit with flour to lightly coat each side. Using a rolling pin, roll each biscuit out to a 6” circle and place it on a baking sheet lined with parchment paper.

With a slotted spoon, place 1/2 cup of pear filling in the center of each biscuit. Use a pastry brush to lightly brush warm water on outside edges of the biscuit dough, and then fold the dough over to create a pocket. Firmly press the edges with a fork to seal.

Evenly space the filled empanadas on sheet pan. Bake for 15 to 20 minutes (10 to 12 minutes in a convection oven), or until golden brown.

*Uses whole grain, meets grain /bread requirements and fruit requirement for federally reimbursable meal programs.

Servings

Makes 24 servings

Nutrition

  • Calories: 200
  • Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 573mg
  • Carbohydrate: 42g
  • Dietary Fiber: 2g
  • Protein: 4g

Recipe By: Christine Blaha Director of Dining/Executive Chef Chartwells/Spartanburg (SC) District Five Schools

Ingredients

  • 2 cups Pacific Northwest Canned Pears, diced in light syrup, drained
  • 1 Tablespoon sugar
  • 1/2 tsp. cinnamon, ground
  • 2 Tbsp. cornstarch
  • 8 frozen whole grain biscuits (2.25-3 oz.)*
  • 1/2 cup warm water
  • *Uses whole grain, meets grain /bread requirements and fruit requirement for federally reimbursable meal programs.

Method

Heat oven to 350°. Place frozen biscuits on sheet pan lined with parchment paper. Allow to thaw at room temperature, approximately 30 minutes. In a medium mixing bowl combine, pears, sugar, cinnamon and corn starch. Mix well. On a floured board, pat each thawed biscuit in flour to lightly coat each side. With rolling pin, roll biscuit out to 6” diameter. Lay each rolled biscuit on a parchment lined sheet pan. Using slotted spoon, place 1/2 cup of pear filling in the center of each biscuit. With pastry brush, lightly brush warm water on outside edges of the biscuit dough, and fold dough over to create a pocket. With fork, gently press edges to seal. Place each empanada evenly spaced on lined sheet pan. Bake for 15-20 minutes in conventional oven, 10-12 minutes in a convection oven, or until golden brown.

Servings

Makes 8 Empanadas

Nutrition

  • Calories: 200
  • Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 573mg
  • Carbohydrate: 42g
  • Dietary Fiber: 2g
  • Protein: 4g

Recipe By: Christine Blaha Director of Dining/Executive Chef Chartwells/Spartanburg (SC) District Five Schools