Ingredients

2 (15-oz.) cans canned pears, halves or slices, in juice, drained*
8 (2 to 3-oz.) rounds refrigerated biscuit dough
2 Tbsp. cornstarch
1 Tbsp. granulated sugar
1/4 tsp. ground cinnamon

Instructions

  1. Preheat oven to 350°F. Dice the drained pears and set aside. Place the biscuit rounds on sheet pan lined with parchment paper and let come to room temperature.
  2. In a bowl, combine the pears, cornstarch, sugar and cinnamon, mixing well to evenly coat the pears. Set aside.
  3. 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-in. circle and return it to the baking sheet.
  4. Spoon 1/4 cup filling onto the bottom half of each circle. Using a pastry brush, lightly brush warm water on the 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.
  5. Bake 15 to 17 minutes, or until the dough is golden brown. Remove the pan from the oven and allow the empanadas to cool slightly before serving.

Notes & Comments

*Notes: Pacific Northwest Canned Pears can be used in this recipe.

Source

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