Berry Empanadas

Kelly Lollman


I saw this on a cooking show on TV years ago and wrote the recipe, but not the show name, down. So to whomever this came from - thank you and awesome recipe! I was intrigued by the inclusion of chicken broth in the dough for a fruit dessert, but it works!


★★★★★ 1 vote

1 Hr 5 Min
30 Min


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  • 4 c
    all purpose flour
  • 2 Tbsp
    granulated sugar
  • 1/2 tsp
  • 4 tsp
    baking powder
  • 1 c
    vegetable shortening
  • 1 c
    chicken stock

  • 1 c
  • 1 c
    strawberries, chopped
  • 1/2 c
    goat cheese
  • 1/4 c
  • 2 large
  • 2 Tbsp
  • ·
    peanut oil for frying

How to Make Berry Empanadas


  1. Crust: In large bowl, combine flour, salt and baking powder - mix well. Add shortening, cutting it in by hand until the consistency of cornmeal. Add the chicken stock and knead until completely incorporated. Let the dough rest, covered with saran wrap for at least 30 minutes in the refrigerator.
  2. Filling: Combine the berries, goat cheese and sugar - mix well.
  3. In a small bowl, beat together the eggs and water to make a wash.
  4. Roll out the chilled dough to 1/4" thickness on a lightly floured surface. Cut out 4" rounds.
  5. Place a heaping spoonful of the filling in the center of each round. Brush the edges with the egg wash. Fold over into a half-moon shape and seal the edges with the tines of a fork, or if you are really creative, pinch them together and fold over in small scallops for a pretty edge.
  6. Fill a 10" cast iron or other heavy skillet halfway with peanut oil and heat to 350 degrees F. Place the half-rounds into the oil (carefully!). Fry for 6-8 minutes, turning occasionally until they turn golden brown.

Printable Recipe Card

About Berry Empanadas

Course/Dish: Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Hashtags: #Fruit, #Fried, #berries

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