Breakfast Pear Empanada

Makes 8 Empanadas


  • 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

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

    NUTRITION (Per Serving)
    Calories: 200
    Fat: 2g
    Cholesterol: 0mg
    Sodium: 573mg
    Carbohydrate: 42g
    Dietary Fiber: 2g
    Protein: 4g

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