Ingredients
- 1 package (11- or 9-ounces) pie crust mix
- 1 cup fresh or frozen blueberries
- 1⁄4 cup walnuts, finely chopped
- 3 tablespoons cream cheese, softened
- 1 tablespoon packed light brown sugar
- 1 large egg yolk, slightly beaten with 1 teaspoon water
Instructions
- Preheat oven to 375°F
- Prepare pie crust mix following package directions
- Divide into 8 equal balls
- Roll out each ball between sheets of lightly floured wax paper to make a 5-inch round
- Place pie-crust rounds on clean work surface
- In a small bowl, stir together walnuts, cream cheese, and brown sugar
- Divide mixture among pie-crust rounds
- Divide blueberries on top
- Brush edge rounds with egg
- Fold over one edge to meet the other and crimp around edge with a fork to seal
- Brush a bit of egg on top of pastry to glaze
- Cut a 1-inch slit in the top with a knife
- Place empanadas on a greased cookie sheet and bake 12 to 15 minutes or until pastry starts to brown
- Let cool slightly