Breakfast Pear Empanada

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Breakfast Pear Empanada

Ingredients

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

Method

Preheat oven to 350°. Dice the drained pears and set aside. 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

Ingredients

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

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 1/4 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