Blackberry & Chocolate Empanadas

Prep time: 20min
Total time: 120min
Makes 16 empanadas
Dough:
1 2/3 cup
All-purpose flour
400 mL
1/2 tsp
Salt
2 mL
1/2 cup
cold unsalted butter, cubed
125 mL
1
egg yolk
1/4 cup
ice water
60 mL
Filling:
4 oz
Light cream cheese
125 mL
2 tbsp
icing sugar
30 mL
4 tsp
blackberry jam
20 mL
1/2 tsp
ground cinnamon
2 mL
16
fresh blackberries, halved
3 oz
Sensations by Compliments Semi-Sweet Baking Chocolate, finely chopped and divided
85 g
1/4 cup
Compliments Sliced Almonds, toasted
60 mL
Assembly:
1
Egg yolk
1 tbsp
water
15 mL
calories
170
fat
10 g
saturated fat
6 g
carbs
17 g
sugar
6 g
protein
3 g
cholestrol
45 mg
fibre
1 g
sodium
105 mg

Directions

  1. To make the pastry, stir flour with salt in a large bowl. Cut in butter with a pastry blender or your fingertips until mixture resemble coarse meal. Whisk egg yolk with water and stir into the flour mixture until dough comes together.

  2. Form dough into a ball and flatten into a large disk. Wrap in plastic wrap and refrigerate for at least 1 hour before rolling.

  3. Meanwhile, stir cream cheese with jam, icing sugar and cinnamon; set aside.

  4. Preheat oven to 400°F (200°C). Whisk egg yolk with 1 tbsp (15 mL) water; set aside.

  5. Meanwhile, roll out dough on a lightly floured surface until 1/8-inch (3 mm) thick. Using a 4-inch (10 cm) round cutter, cut dough to make 8 rounds. Reroll scraps to make 8 more rounds.

  6. Brush edges of each round with egg wash. Add 1 tsp (5 mL) cream cheese mixture, 2 blackberry halves and 1 tsp (5 mL) finely chopped chocolate to centre of each. Fold to enclose the filling and seal edges with fork then brush with egg wash.

  7. Place on parchment-paper lined baking sheet and bake for 20 minutes or until pastry is golden brown. Cool for 10 minutes.

  8. Melt remaining chocolate and drizzle each empanada with chocolate and sprinkle with toasted almonds. Cool until set.