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


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
Lao-Style Pho

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.