First, measure out the blueberry empanada ingredients with the measuring spoons and preheat the oven to 375°F.
Next, in a small bowl, crack the egg.
Whisk it well to create an egg wash.
Then, line a baking sheet or two with parchment paper. Grab the blueberry filling, empanada dough, egg wash, and the empanada press mold.
Lightly stretch one of the empanada dough discs by hand.
Lay the stretched dough disc over the open press mold and brush the egg wash around the edge of the dough disc.
Next, scoop 1.5 tbsp of the blueberry filling into the middle of the dough.
Then, before pressing the empanada, make sure that there is no filling on the edges of the dough.
If needed, gently press the blueberry filling towards the middle to remove it from the edges.
Squeeze the empanada press closed.
Open the press to reveal the pressed blueberry empanada.
Then, using a small fruit knife, carefully cut little vents in the empanada dough.
I cut 3 small vents in each of my empanadas.
Repeat the filling, pressing, and venting process for the rest of the empanadas.
Then, transfer the pressed empanadas to the parchment-lined baking sheet and lightly brush the top of the empanadas with the egg wash.
Bake the blueberry empanadas for 25 minutes.
Finally- serve, devour, and enjoy!
Video
Notes
Storing Blueberry EmpanadasTo store blueberry empanadas: place the empanadas in an airtight container. Store in the fridge for up to 3-4 days. Or transfer the empanadas to a freezer-safe bag and store them in the freezer for up to 3 months. Thaw them in the fridge overnight before reheating. Always label the date on the outside of the container to keep up with freshness.