Candied Pear and Jalapeño Empanadas are great appetizers for lazy Sunday picnics
1 pkg. frozen empanada crusts (12ct)
1 tbsp. butter (14gr)
2-3 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.