Sweet Life Disclosure: This is a sponsored post with HEB. Thank you for supporting the companies I collaborate with to bring you exciting, new recipes. Photos by Jason David Page. Video By Gerald Flores.
Blackberry Pecan Empanadas
‘Tis the season for familia, tamales and plenty of empanadas. One of my fondest childhood memories, is spending time in the kitchen with my abuelita and mami making tender, flaky empanadas stuffed with rich pumpkin, apple or cajeta fillings.
Over the years, I’ve shared a few recipes here on Sweet Life, and they’re one of my favorite things to serve during the holidays. So, when HEB reached out to ask if I could create a video showcasing one of my favorite empanada fillings, I jumped at the chance.
Many of my recipes on Sweet Life are a reflection of the meals I’ve enjoyed over a lifetime. I remember my mami growing row after row of blackberries in our backyard when I was little. She created a million different desserts with blackberries. She would make them into jams, or freeze them to serve with warm milk and a sprinkle of sugar.
Blackberry Pecan Filling for Empanadas
Blackberries hold a special place in my heart, so I knew they would be the perfect, fun ingredient to feature in my empanadas. And because it’s Texas, and I love crunch, I also wanted to add some rich, crisp pecans to the mix.
This sweet empanada filling is packed with juicy, ripe blackberries and comes together in one pan, which is always a plus. And the recipe for this filling is not only great inside a batch of flaky empanadas, but it can also be served on it’s own.
As it cools, the sweet mixture become thicker and is great served over warm toast, or as my daughter prefers it, over a scoop of her favorite ice cream.
The dough for these empanadas can be easily made in your food processor. A few pulses and you’re ready to wrap and chill in the fridge. You can also make the filling a day in advance.
Stocking Your Pantry with HEB
For this recipe, I stopped by my local HEB to stock up on plenty of blackberries, pecans, flour, and spices. HEB is my go-to store for groceries. From fresh produce, to all my baking needs, I can always count on HEB to keep my pantry stocked year round.
I baked these empanadas as a treat to serve at our annual family tamalada. As part of my hosting duties, I create a baked goods table, where everyone can add their own homemade baked goods.
We always have a variety of empanadas, cookies, brownies or bars. That way, people are free to help themselves to all the delicious snacks throughout the day. And I always pack up some leftovers, and plenty tamales, for my guest to take home with them.
I’m also including a short step-by-step video to show you how to make these blackberry pecan empanadas at home with family and friends. Be sure to visit HEB for recipes, tips and weekly specials.
To learn more about how you can make your own tamales at home with HEB, visit this post: How to Make Homemade Pork Tamales
You can also see my complete guide to hosting your own tamalada here: How to Host a Tamalada
Print
How to Make Blackberry Pecan Empanadas
Yield: Makes 18-20
Ingredients
2 cups blackberries
1 tsp cinnamon
¼ cup sugar
½ cup pecan pieces
2¼ cups flour
¼ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
½ cup vegetable shortening
1 cup very warm (110°F) milk, or more if needed
For egg wash:
1 egg beaten with 1 tbsp of milk
Instructions
Prepare filling:Can be made the day before
Over medium high heat in a medium saucepan add blackberries, cinnamon and sugar.
Cook until sugar dissolves and blackberries become thickened about 15 minutes.
Stir in pecans.
Place filling to a bowl.
Cool to room temperature.
In a food processor, combine flour, sugar, baking powder and salt; pulse to combine.
Add shortening pulse to combine, slowly add warm milk and process until dough come together. Turn out onto a lightly floured work surface; knead until smooth.
Cover; let rest 30 minutes in fridge before using.
Roll out the dough.
Cut out round disc shapes for empanadas.
Place filling in center.
Whisk together egg and milk .
Brush edges with egg wash
Fold, seal with fork,
Place on baking sheet
Brush with egg wash, sprinkle with sugar
Bake for 18-20 minutes or until golden brown.
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