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Rhubarb and strawberry empanadas
4.9 from 123 votes

Rhubarb and strawberry empanadas

These empanadas feature a sweet filling of chopped rhubarb and strawberries thickened with cornstarch, enclosed in sweet dough discs, and baked until golden. The mixture is balanced by sugar and orange juice for tart and sweet notes. Brushing with egg wash and sprinkling demerara sugar creates a glossy, textured crust.

Prep Time
30 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings: 15 -18 medium or 25-30 small sweet empanadas
Course: Dessert, Brunch
Cuisine: South American, Fusion, Ecuadorian

Ingredients

  • 15-18 sweet empanada dough discs medium or 25-30 small, basic sweet empanada dough
  • 3 cups rhubarb chopped
  • 3 cups strawberries chopped
  • 1/2 cup sugar adjust based on your preference, up to 1 cup
  • 2 tbs orange juice
  • 1 tbs cornstarch or tapioca starch
  • 1 egg yolk and white separated and lightly whisked
  • 1/4 cup demerara sugar for sprinkling on top

Instructions

    Cup of Yum
  1. Combine the rhubarb, strawberries, sugar, orange juice and cornstarch in a large bowl, mix well and let rest for an hour.
  2. Drain the liquid from the strawberries and rhubarb.
  3. To assemble the empanadas spoon the rhubarb and strawberry mixture on the center of the empanada disc.
  4. Brush the edges of the empanada disc with the egg whites.
  5. Fold the empanada discs and seal the edges, use a fork to help seal the empanadas.
  6. Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when baked.
  7. Sprinkle the demerara sugar on the top of the empanadas.
  8. Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
  9. Bake the empanadas in a pre-heated oven at 375 F for 30 minutes or until golden.
  10. Serve either warm or cold with whipped cream.