1 large egg
Flour, for dusting
1 package refrigerated pie crusts (about 14 ounces)
1 cup peanut butter
1 cup strawberry jam
Turbinado sugar, for garnish
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, whisk one egg with 1 tablespoon of water. Set aside.
- Remove pie crust from pouch and unroll on a floured cutting board.
Use a rolling pin to roll out the dough to about 18 inches in diameter.
Cut out rounds using a 4-inch round cookie cutter, re-rolling out scraps as needed. Repeat with other half of dough. - Working with 1 dough round at a time, moisten the edges of the dough with the egg wash, then put about 1½ teaspoons each of jam and peanut butter in the center. Fold the dough over to close, and use a fork to crimp.
- Place on prepared baking sheet, and repeat with the rest of the dough and filling.
- Brush the top of the empanadas with egg wash and sprinkle with turbinado sugar.
- Bake about 15 minutes, or until golden brown and heated through. Serve warm or room temperature.