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U.S. Highbush Blueberry Council

Blueberry Walnut Empanadas


  • 1 package (11- or 9-ounces) pie crust mix
  • 1 cup fresh or frozen blueberries
  • ¼ cup walnuts, finely chopped
  • 3 tablespoons cream cheese, softened
  • 1 tablespoon packed light brown sugar
  • 1 large egg yolk, slightly beaten with 1 teaspoon water


  1. Preheat oven to 375°F
  2. Prepare pie crust mix following package directions
  3. Divide into 8 equal balls
  4. Roll out each ball between sheets of lightly floured wax paper to make a 5-inch round
  5. Place pie-crust rounds on clean work surface
  6. In a small bowl, stir together walnuts, cream cheese, and brown sugar
  7. Divide mixture among pie-crust rounds
  8. Divide blueberries on top
  9. Brush edge rounds with egg
  10. Fold over one edge to meet the other and crimp around edge with a fork to seal
  11. Brush a bit of egg on top of pastry to glaze
  12. Cut a 1-inch slit in the top with a knife
  13. Place empanadas on a greased cookie sheet and bake 12 to 15 minutes or until pastry starts to brown
  14. Let cool slightly

Number of servings (yield): 8

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