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Peach and Berry Empanadas

Peach and Berry Empanadas with Basil Whipped Cream

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We absolutely adore savory empanadas, so we couldn’t resist creating these sweet summery ones, packed with peach and raspberry compote. The crisp outside and fruity filling of these hand pies makes them irresistible, especially topped with some basil-scented whipped cream. Meet summer in a bite.
    Serving size
    4servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    By Chef Laura

    By Chef Laura

    • Calories 420
    • Protein 3g
    • Total Carb 52g
    • Total Fat 24g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • empanada doughs
      • 8
      • empanada doughs
    • basil
      • 1/4 ounce
      • basil
    • lemon
      • 1
      • lemon
    • peaches
      • 2
      • peaches
    • granulated sugar
      • 1/3 cup
      • granulated sugar
    • raspberries
      • 1 cup
      • raspberries
    • flour
      • 1 tablespoon
      • flour
    • heavy cream
      • 1/2 cup
      • heavy cream
    • powdered sugar
      • 1 tablespoon
      • powdered sugar
    • parchment paper
      • 1
      • parchment paper

    What You’ll Need

    • baking sheet

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 400°F. Place a large bowl and whisk in the refrigerator—chilled tools make whipping cream easier! Allow empanada doughs to come to room temperature. Rinse basil and roughly chop leaves, discarding stems. Halve lemon. Rinse peaches and halve. Discard pits, and roughly chop. Set aside 1 tablespoon granulated sugar in a small bowl for Step 4; place remainder in a large bowl. Line a baking sheet with parchment paper. 

    2. Make Berry Filling

      Make Berry Filling

      Add raspberries, flour, half of basil, juice of ½ lemon, and peaches to large bowl with granulated sugar and stir to combine. 

    3. Make Empanadas

      Make Empanadas

      Working 1 at a time, place empanada doughs on prepared baking sheet. Spoon about 2 tablespoons filling onto half of each dough. Carefully fold dough over filling and, using the tines of a fork, press and seal edges tightly.

    4. Bake Empanadas

      Bake Empanadas

      Gently rub tops of empanada with a little water, then sprinkle over remaining granulated sugar. Pierce each empanada with a fork so steam can escape, then bake until puffed and light golden, about 25 minutes. 

    5. Make Basil Whipped Cream

      Make Basil Whipped Cream

      While empanadas bake, remove bowl and whisk from refrigerator and whip heavy cream and powdered sugar until thickened and soft peaks form, 1-2 minutes. Stir in remaining basil and place bowl in refrigerator to chill until ready to serve.

    6. Plate Peach and Berry Empanadas

      Plate Peach and Berry Empanadas

      Let empanadas cool for a few minutes before enjoying (the sugar on top will still be hot!). Serve peach and berry empanadas with basil whipped cream and dig into your summery sweet treat!

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