BERRY EMPANADAS

3 single pastry crusts for 9-inch pie (ready-to-use, mix or homemade)
BERRY FILLING:
16.5 oz. can blackberries, raspberries or boysenberries, drained
1 cup finely chopped, pared apple (about 1 medium size, tart variety such as Granny Smith)
1/4 cup chopped walnuts
1/4 cup sugar
2 Tablespoons flour
1 teaspoon ground cinnamon
1 teaspoon vanilla
Dash salt
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 Tablespoon butter, melted


Preheat oven to 400F.

Roll out pastry and cut into twelve 4 1/2-inch rounds.

Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in medium bowl and mix well. Gently fold in berries.

Place 2 tablespoons berry filling on half of a pastry round, leaving about 1/2 inch along edges. Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork. Repeat this procedure until all rounds are folded and sealed.

Combine 2 tablespoons sugar with 1/2 teaspoon ground cinnamon.

Brush each empanada with melted butter and sprinkle with cinnamon-sugar.

Bake on greased cookie sheet 18-20 minutes or until golden brown.

Makes 12 small empanadas
Source: Oregon Raspberry and Blackberry Commission