Pear and Candied Jalapeño Empanadas

Candied Pear and Jalapeño Empanadas are great appetizers for lazy Sunday picnics



1 pkg.  frozen empanada crusts (12ct)

1 tbsp. butter (14gr)

23 regular sized pears, peeled, cored and chopped

1/4 cup sugar (50gr)

1 /4 tsp ground cinnamon (1gr)

Juice of 1 lime

1/4 cup candied jalapeños, finely chopped (26gr)


Remove the empanada crusts from the freezer, and thaw for 30 minutes before use. Heat the oven to 400°F/204°C.

Meanwhile, is a medium skillet, heat the butter. Add the pear bits, and saute for 2 minutes. Add the sugar, cinnamon and lime juice, and cook for another minute. Stir in the candied jalapeños and remove from the heat.

Line a baking pan with parchment paper. Fill the empanada crusts with the filling, fold over and pinch the edges together.  Bake for 20 minutes. Cool on a wire rack.