Blueberry and Lemon Empanadas with Powdered Sugar

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a small saucepan, combine the blueberries, granulated sugar, lemon zest, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst, about 5-7 minutes. Remove from heat and stir in the butter. Let cool slightly.

In a small bowl, whisk together the egg and water to create an egg wash.

Place a tablespoon of the blueberry filling in the center of each empanada dough disc. Do not overfill.

Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal. You can also use your fingers to create a decorative seal.

Brush the tops of the empanadas with the egg wash.

Bake for 25-30 minutes, or until golden brown.

Let the empanadas cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Dust generously with powdered sugar before serving.