Pineapple Empanadas
20 minutes
to prep
30 minutes
to cook
12 servings
About this Recipe
A perfect dessert: these sweet empanadas are filled with pineapple preserves. Enjoy these warm, flaky hand pies with coffee and friends.
Recipe by: Eddie Garza
Pumpkin Filling Recipe by: Crystal Tate.
Photos by: Cait Taylor
Ingredients
For Dough:
- 2 cups unbleached white flour
- 2 tablespoons evaporated cane sweetener
- 2 teaspoons sea salt
- 2 teaspoons baking powder
- ⅓ cup vegetable shortening
- ½ cup water
- 1 batch filling, pineapple or pumpkin (see below)
- Agave nectar for assembly
For Pineapple Filling:
- 1 (8-ounce) jar pineapple preserves
For Pumpkin Filling Option:
- 1 (15-ounce) can pumpkin
- ¾ cup brown sugar
- 4 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1 tablespoon molasses
- 1 teaspoon vanilla
Step-by-Step Instructions
For the Dough:
Step 1
In a large bowl, mix together flour, sweetener, salt, and baking powder.
Step 2
Add vegetable shortening to dry ingredients and use fingers to mix thoroughly until mixture resembles coarse crumbs.
Step 3
Add water and knead together.
Step 4
Cover dough and place in refrigerator for 5-10 minutes.
For the Pumpkin Filling Option:
Step 1
In a medium size bowl, mix all ingredients until incorporated.
Step 2
Taste and adjust as needed. It shouldn’t be too wet to scoop into the center of the dough circles.
For the Empanadas:
Step 1
Preheat oven to 350 degrees.
Step 2
Line a baking sheet with parchment paper or non-stick silicone baking mat and set aside.
Step 3
On a large, floured surface, roll out the dough and cut circles about 3½ inches in diameter (roughly 12 circles).
Step 4
Place a small spoonful of pineapple preserves (or pumpkin filling) in the center of each circle and lightly dab the edges with agave nectar.
Step 5
Fold the dough over to enclose the filling and seal the edges together by pressing down with a fork.
Step 6
Place the empanadas on the baking sheet and bake for 15 minutes.
Step 7
Remove sheet from oven and glaze empanadas with agave nectar.
Step 8
Set sheet back in oven and broil empanadas until they are golden brown. Approximately 3 minutes.
Spanish