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
- 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
For the Dough:
In a large bowl, mix together flour, sweetener, salt, and baking powder.
Add vegetable shortening to dry ingredients and use fingers to mix thoroughly until mixture resembles coarse crumbs.
Add water and knead together.
Cover dough and place in refrigerator for 5-10 minutes.
For the Pumpkin Filling Option:
In a medium size bowl, mix all ingredients until incorporated.
Taste and adjust as needed. It shouldn’t be too wet to scoop into the center of the dough circles.
For the Empanadas:
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or non-stick silicone baking mat and set aside.
On a large, floured surface, roll out the dough and cut circles about 3½ inches in diameter (roughly 12 circles).
Place a small spoonful of pineapple preserves (or pumpkin filling) in the center of each circle and lightly dab the edges with agave nectar.
Fold the dough over to enclose the filling and seal the edges together by pressing down with a fork.
Place the empanadas on the baking sheet and bake for 15 minutes.
Remove sheet from oven and glaze empanadas with agave nectar.
Set sheet back in oven and broil empanadas until they are golden brown. Approximately 3 minutes.