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
- 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.
- 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-in. circle and return it to the baking sheet.
- 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.
- 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
- Recipe and Photo and Nutrition Analysis: Pacific Northwest Canned Pear Service
- Nutrition and Meal Pattern Analyses: Chef Rebecca Polson, CC, SNS