Basically, an empanada, turnover and hand pie are all the same thing ~ just depends on the shape of it! Empanadas are traditionally circles folded in half * Turnovers are traditionally squares folded in half into a triangle * Hand Pies are usually rectangles folded in half.... so just do whatever shape strikes your fancy!
CHOCOLATE STRAWBERRY EMPANADAS
about 1/2 to 3/4 cup strawberry jam or preserves (with sugar or sugar-free)
2 refrigerated pie crusts
1/2 to 3/4 cup chocolate chips (I like dark, but whatever you have on hand ~ or Hershey's sugar-free)
1 large egg, lightly whisked....................................................coarse or Sparkling sugar (opt.)
NOTE: If you don't have coarse/Sparkling sugar, you can dust them with powdered sugar after they've cooled. ** Or, you can sprinkle with regular white Splenda before baking (sugar-free) **
Pre-heat oven to 375. Line baking sheet(s) with parchment paper.
Unfold crusts and roll out so it's thinner and about 12-14" long. Using a 4" round cookie or biscuit cutter (I used a 4" plastic jar lid), cut out about 8 circles from each pie crust, putting each circle right next to the other one (or cut into 4" squares for turnovers ~ or 4x8" rectangles for hand pies). ** You can mash together the leftover dough and roll that out to make more (or just brush with egg and sprinkle with sugar for little sugar pastry bites).
Put about 1 tsp. strawberry jam in center of one side of each of the circles. Divide chocolate chips evenly among the circles, putting them on top of the jam. Brush all of the edges of the dough with some of the egg, fold in half, and press with a fork to seal.
Put the empanadas on the prepared baking sheet. Brush with the rest of the egg and sprinkle with the sugar. Bake until golden brown, 12 to 15 minutes. Makes about 16 (depends on how much you roll out the pie crust)