Blueberry & Peach Empanadas

By cweeks

Ingredients

• 0.5 cups blueberries
• 1 cups peaches, diced
• 1 Tablespoons brown sugar
• 1 teaspoons butter
• 1 refrigerated pie crust

Preparation

Step 1

In a saucepan over medium heat, combine blueberries, peaches, brown sugar and butter. Bring to a simmer. Reduce heat and allow to cook down for 4-5 minutes, until sauce thickens. Remove from heat and allow to cool. Cut pie crust down into 4 empanadas. Place filling on one half of each piece of dough, then fold dough over the top of filling. Using a fork, seal the edges of dough together. Prick the top of each empanadas with the fork to allow steam to escape while baking. Bake at 350 for 10-12 minutes, until tops are golden brown.

Freezing Directions:

Prepare per above directions and

. Divide into gallon freezer bags, label and freeze. TO SERVE: Thaw. Reheat in microwave for 30-60 seconds.