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Savory Peach Empanadas

A combination of peaches and corn in this empanada recipe.

Photo of Savory Peach Empanadas


1 tablespoon corn oil
1/2 medium onion, sliced
1/2 cup frozen whole kernal corn
2 cups DOLE® Chef-Ready Cuts Diced Peaches, thawed
1/4 cup roasted red peppers, thinly sliced
1 teaspoon sugar
1/2 cup mozzarella cheese, shredded
1/4 cup heavy whipping cream
1 pkg. (5-inch) frozen empanada shells
1 egg(s)
1 tablespoon water


  1. Preheat oven to 375°F.  Spray baking sheet with nonstick cooking spray.
  2. Heat oil in medium skillet over medium-high heat.  Sauté onions for 3 minutes, or until translucent.  Add corn and roasted red peppers; sauté for an additional 5 minutes, or until corn is cooked through.
  3. Add peaches and continue cooking about 2 minutes, until just warm.  Season with sugar, salt and pepper.  Transfer mixture to medium bowl, stir in cheese and heavy whipping cream.  Allow to cool.
  4. Assemble empanadas by filling each shell with 1-1/2 tablespoons of peach and corn mixture.  Moisten half the dough’s edge with water and fold in half to create a half-circle shape.  Press edges with a fork to seal. 
  5. Place empanadas on prepared baking sheet.  Whisk together egg and water to make egg wash.  Brush tops of empanadas with egg wash and bake 20 to 30 minutes or until browned.  Cool and serve.
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