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Peanut Butter and Jelly Empanadas

Nathan Congleton/NBC / TODAY
Cook Time:
15 mins
Prep Time:
15 mins
18-20 mini empanadas

Chef notes

The classic lunchtime favorite gets an updated twist with these easy PB&J empanadas. Bake them in advance to pack in lunch bags throughout the week, or serve them warm out of the oven as an after school snack. You may want to double the recipe because this one is a hit with both kids and grown-ups.

Technique tips: A little flour on the cutting board and rolling pin will keep everything from sticking. If you don't have the right sized cookie cutter, you can use the rim of a small bowl to cut out the circles.

Swap options: Replace pie crust with puff pastry for a flakier option. Swap the strawberry jam for grape or raspberry.


  • 1 large egg
  • Flour, for dusting
  • 1 package refrigerated pie crusts (about 14 ounces)
  • 1 cup peanut butter
  • 1 cup Smucker's 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.

This recipe is brought to you by TODAY with our sponsor Smucker's Fruit & Honey.