These strawberry empanadas have a fruit filling infused with rosemary, with optional chocolate chips for a delicious, gooey-centered sweet treat (that’s still relatively healthy).
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Apparently today is empanada day and when I found that out, I knew it was the prompt I needed to make some new empanadas as I hadn’t posted any in so long. In fact I haven’t even made any since I shared my Greek-ish vegetable empanadas when I shared news of our new addition-to-be, who is now six months old!
I debated quite what to fill them with and in the end decided to make these strawberry empanadas that are filled with a strawberry jam/compote infused with rosemary, and with optional chocolate chips.
My husband described them as posh pop tarts. Personally I think that drastically undersells them, but we at least both happily ate a few. Given he doesn’t really have a sweet tooth, they were obviously pretty good as that doesn’t happen too often!
How to make strawberry empanadas
I used the same empanada dough for these that I used before (and for my chocolate chip and pumpkin empanadas) as it’s both relatively healthy and very forgiving about not really cracking etc. Plus, it whizzes up really quickly with a food processor. It is a savory dough, but given the sweetness of the filling it actually works really well in contrast.
The filling is easy to make as it’s simply a case of chopping up the strawberries and cooking them over a low boil with some rosemary and honey. You end up with the most delicious jam/compote that is great on toast if you have any leftover.
As with any empanada, the trickiest bit is probably filling them, in particular trying to get the balance between having enough filling and overfilling. Especially with a gooey filling like these strawberry empanadas, leaks can be a little messy! Mine did leak slightly but the majority of the filling is dense enough that you still have plenty left (and the gooey bits on the outside taste pretty good too).
I chose to egg wash both the area around the filling to help with sealing them and over the top to help give them a nice color when they bake and would recommend this, though you can just use water to help seal and miss out the outer glaze.
These strawberry empanadas have a delicious undertone of rosemary which gives a wonderfully aromatic flavor to the sweet filling. I added some chocolate chips in there too which are, of course, pretty tasty, but you can miss these out if you like – the strawberry filling is fantastic in itself. I made these strawberry empanadas a small-ish size so they make the perfect little snack, but you could make them bigger if you prefer.
The main thing is you should make them – they’re easy, delicious and taste wonderfully sweet and indulgent without really being that unhealthy. And way better than pop tarts, I promise.
Try these other pastry treats:
Rosemary-infused strawberry empanadas
- 1 lb strawberries 450g
- 4 tbsp honey
- 2 tsp fresh rosemary finely chopped
- 2 tbsp chocolate chips approx, or a little more, optional
For empanada dough
- 1 cup whole wheat flour 135g
- 1 cup all-purpose flour 140g plain flour
- 1/4 tsp salt
- 1 egg
- 2 oz unsalted butter 55g, cut into chunks
- 2 tbsp olive oil
- 4-5 tbsp water cold
- 1 egg lightly beaten, for egg wash
- Hull and roughly chop the strawberries. Put in a pan with the honey and rosemary, mix and bring to a low boil. Boil gently for around 30 minutes until it thickens slightly. Remove from the heat and set aside to cool to around room temperature.
- While the filling is cooking, make the dough. Put the flours and the salt in a food processor and pulse to mix. Add the egg, butter and oil and pulse until like small breadcrumbs.
- Add the water a tablespoon at a time until the mixture is coming together in larger lumps. Remove from food processor, press together and cover and refrigerate for around 30min (less is fine).
- Meanwhile preheat oven to 400F/200C.
- Roll out the dough on a floured surface until about as thin as you are comfortable with (around 1/8in/2-3mm) and cut out circles - I used my largest scone/pastry cutter which is about 2 3/4in diameter.
- Put a spoonful of the strawberry filling in the middle of each circle of dough leaving around 1in/2cm around the outside. Press in two or three chocolate chips in each if using. Brush the outside of the circle with egg wash.
- Carefully pull together the sides of the pastry and stick the edges together - this is easiest by bringing together at the middle then working to one side before then working back along the whole edge. If you like, crimp the edge as you go by gently pulling the underneath side over the edge and tucking in. Alternatively press the edges together with the tip of a fork.
- Lightly oil a baking sheet or line with parchment and transfer the empanadas to the tray. Brush the tops of the empanadas with the egg wash then bake for approx 15min until the empanadas are starting to brown.
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