When I was a kid, my mother would use leftover pie crust to make what she called pop-tarts, filled with jam or sautéed fruit. The treat is the same in San Antonio, only we call them empanadas here.
For this batch, I used the freshest fruit in season, including some strawberries from the market and loquats from the backyard. You could whatever you had on hand, from pears to peaches to plums. Simply adjust the seasonings to taste.
If your fruit is really ripe, you won’t need to add much sweetener. Just taste the filling first. You could also forgo the pastry altogether and use the warm fruit on top of vanilla ice cream.
2 tablespoons butter
1 tablespoon agave nectar, or more, to taste
1 cup strawberries, sliced
1 cup pitted loquats, quartered
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1 1/2 teaspoons corn starch
1 sheet puff pastry
Egg wash (egg white mixed with water) or melted butter
Sugar mixed with a dash of salt
Preheat oven to 350 degrees.
Melt the butter in a pan and stir in the agave nectar. Add strawberries, loquats, cinnamon and ginger. Stir until spices are incorporated. Add corn starch and stir until incorporated. Sauté until the berries are soft, about 3 or four minutes. Taste and adjust sweetness to taste.
Spray a baking sheet or line with parchment paper or a silicone sheet. Cut the puff pastry to the desired size and spoon some of the strawberry-loquat mixture in the center. Fold over and crimp edges together. Space at least 1 inch apart on the baking sheet. Brush the top with an egg wash or melted butter. Sprinkle with a mixture of sugar and a dash of salt added.
Bake for 15 minutes or until golden brown. Baking time will depend on the size of the empanada with the larger ones taking longer.
From John Griffin