- 12 discs of Copetín empanaditas
- Water (c / n)
- 50 g of blackberries
- 50 g raspberries
- 50 g of almond flour (place the almonds in a processor until they are transformed into flour)
- 75 g of sugar
- 1/2 lemon juice
- 1 egg
- Dark chocolate chips (to taste)
We wash the blackberries and raspberries. We reserve
In a bowl, heat a little water with the sugar for 2 minutes over medium heat to make a syrup. Then add the blackberries and washed raspberries and lemon juice. We incorporate 50 g of almond flour to absorb excess moisture. Let warm.
Fill the empanada discs with the red fruit compote and add some chocolate chips. Close the masses with repulgue. Place in baking dish.
In a bowl we beat an egg well. With the help of a brush we paint the surface of the pie with beaten egg.
Bake the empanadas at 180º C for 20 minutes.
Let cool a few minutes and serve!
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