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Raspberry Empanadas
1 (16 1/2 ounce) can raspberries
1 cup finely chopped pared tart apple
1/4 cup granulated sugar
1/4 cup chopped walnuts
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Dash salt
Pastry for double crust pie (ready-to-use, mix
or homemade pie crust dough may be used)
Cinnamon-sugar
1 tablespoon butter, melted
Preheat oven to 400 degrees F.
Drain berries. Combine berries, apple, walnuts, sugar, flour, cinnamon, vanilla extract and salt; mix well. Roll out pastry and cut into 5-inch rounds. Place 3 tablespoons berry filling on half of round, leaving about 1/2-inch along edges. Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork. Brush with melted butter and sprinkle with cinnamon sugar. Bake on greased cookie sheet 18 to 20 minutes or until golden brown.
To make cinnamon sugar mix 2 tablespoons sugar and 1/2 teaspoon ground cinnamon.
