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Rhubarb and strawberry empanadas

Layla Pujol
  • minutes
  • Serves 15 to 18

INGREDIENTS

15

medium or 25-30 small sweet empanada discs made from basic sweet empanada dough

3 cups

chopped rhubarb

3 cups

chopped strawberries

1/2 cup

to 1 cup sugar, adjust based on your preference

2 tbsp

orange juice

1 tbsp

cornstarch or tapioca starch

1

egg, yolk and white separated and lightly whisked

1/4 cup

demerara sugar for sprinkling on top