¼ cup blueberries
¼ cup blackberries
¼ cup raspberries
¼ cup quartered strawberries, green tops removed and rinsed
¼ cup fresh spearmint, fine threads
2 tablespoons aged balsamic vinegar
1 teaspoon local pure honey
12 3-inch rounds empanada dough
6 Granny Smith apples, peeled, cored and small chopped
½ teaspoon cinnamon powder
3 tablespoon granulated sugar
3 tablespoons corn starch
Gently rinse blueberries, blackberries and combine with strawberries in a mixing bowl. Add raspberries, mint, vinegar and honey, and gently soak all the berries. Stir with a spoon, careful not to break up the berries. Set aside until needed.
Preheat fryer to 350 degrees F. In a large mixing bowl, combine diced apples, cinnamon, sugar and cornstarch. Toss to coat evenly, then portion filling for the empanadas. Lightly dust the work surface and rolling pin with flour. Roll dough from the center out into 1/8 inch thickness. Use a 3-inch diameter cookie cutter to make 12 perfect circles, and a few extras for practicing.
Brush and dampen each dough circle with a little water. Place 1 1/4 tablespoons of the filling in the center of each circle. Fold pastry in half over the filling and pinch together to seal. Use fork prongs to (optional), and press edges together to ensure a good seal. Crack the egg into a small dish and whisk with a fork. Place empanadas on baking tray (2 servings), and brush the tops of the empanadas. Bake for 15 minutes or until golden brown. Remove from oven and let cool for 8-10minutes before serving. Spoon the berries and some berry liquor into a shallow serving bowl, top with empanadas and serve right away.