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Mini Creamy Strawberry Empanadas

by Livestrong_Recipes  |  Feb 18, 2019

Mini Creamy Strawberry Empanadas
  1. PREP
  2. 10 m
  • COOK
  • 20 m
  • TOTAL
  • 30 m

There are plenty of reasons to add strawberries to your diet. For example, did you know that one cup of strawberries provides more vitamin C than an orange? What?s more, strawberries can help lower cholesterol and they are naturally low in sugar.

INGREDIENTS

SERVES 10

  • 1 cup Fat-free Milk
  • 1 tsp Orange Zest
  • 1/4 piece Cinnamon
  • 17 g Large Egg Yolk
  • 2 tbsp Sugar
  • 1 3/4 tbsp Cornstarch
  • 1/4 tsp Vanilla Extract
  • 1/4 tsp Strawberries, Whole
  • 1 large Egg White
  • 1 Pillsbury Pie Crusts

DIRECTIONS

1 Preheat oven to 350 degrees F.
2 In a medium saucepan, bring milk, orange zest and cinnamon stick to a slow simmer over medium heat, watching the milk carefully so it doesn't scorch or boil over. Simmer for 10 minutes; remove cinnamon stick and zest and reduce the heat down to low.
3 In a small bowl, mix together the egg yolk, sugar, cornstarch and vanilla in a small bowl. Add 1 tablespoon of hot milk into the egg mixture, stirring constantly.
4 Repeat with another tablespoon milk. Add the egg mixture to the milk and whisk over low heat constantly until the mixture begins to thicken, about 2 minutes. It should be the consistency of creamy pudding.
5 Allow mixture to cool to room temperature for 30 minutes before using. Once cool add the strawberries.
6 Roll each crust unto a flat surface.
7 Fill each circle with about 1 tablespoon of cooled filling. Carefully fold the dough in half, taking care to keep the filling inside the pocket. Press the edges shut and then seal using the tines of a fork. Brush with egg white mixture.
8 On a medium size cookie sheet, place the sealed empanadas and bake for 15 to 20 minutes or until golden brown.
9 Serve warm or at room temperature.