When the Today show featured different takes on peanut butter and jelly, I took note. PB & J is one of my nostalgic favorites from childhood, so delicious to me to this day that when I pack it for my lunch at work, it's often gone as breakfast. AJ and Teddy both feel the same about PB & J, so I thought these empanadas would be perfect lunches for the school week. AJ thinks they're pretty awesome, and I'm not sure he's shared any with Teddy yet.
Peanut Butter & Jelly Empanadas
1 large egg
1 Tbsp. water
Flour for dusting
1 package refrigerated pie crust, about 14 oz.
1 cup peanut butter
1 cup strawberry jam
Turbinado sugar, for garnish
Preheat oven to 400°F. Line a baking sheet with a Silipat or parchment paper.
In a small bowl, whisk together egg and water. Set aside.
Roll pie crust on a lightly floured surface, rolling each crust to about an 18-inch diameter. Cut out rounds using a 4-inch round cookie cutter, rerolling scraps as needed. Place dollops of peanut butter and then jelly onto the center of each dough round. Working with one dough round at a time, moisten the edges with the egg wash, fold the dough over to close and use a fork to crimp the edges.
Place on prepared baking sheet, and repeat with the rest of the dough and filling. Brush the tops of the empanadas with egg wash and sprinkle with turbinado sugar.
Bake 15 minutes or until golden brown. Serve warm or room temperature. Makes 18-20 mini empanadas.
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