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Boysenberry Empanadas


8 ea 5 inch Empanada crusts (Empanada Dough recipe follows)
12 oz Lyons Boysenberry Filling
1 ea Egg
1 t Cinnamon Sugar
To dust - Powdered Sugar

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Place 3 tablespoons of filling on one half of each crust. Beat egg and brush a small amount around the edge of the dough. Fold over to make a half moon shape. Using a fork press the edge of the empanada to seal. Brush the surface with egg then sprinkle with cinnamon sugar. Bake at 350°F until golden brown. Dust with powered sugar and serve warm with a scoop of ice cream. Try any Lyons Fruit Filling flavor as a substitute for Boysenberry.

Empanada Dough
24 oz Flour
1 tsp Salt
3 Tbs Shortening
4 oz Cold water
1 ea Egg
1 ea Egg white
1 tsp Vinegar

Mix together flour and salt. Cut in the shortening. Whisk together water, vinegar, egg and egg yolk. Make a well in the flour mixture and pour in the liquid mixture. Mix until fully incorporated. Turn the dough out onto a floured surface and knead until smooth. Cover and refrigerate one hour. Roll out to 1/8 inch and cut into 5 inch circles.

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