Pineapple Empanadas
Ingredients:
Pineapple Filling:
1 20-ounce can pineapple tidbits, drained but reserve juice
1 20-ounce can crushed pineapple, drained but reserve juice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
¼ teaspoon ground cinnamon
1 cup granulated sugar
reserved pineapple juice
3 tablespoons cornstarch
Empanada Dough:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1 teaspoon cinnamon
1/2 cup shortening
2 eggs
1/2 cup milk
Glaze:
1 egg
raw sugar, optional
Instructions:
Pineapple Filling:
In a saucepan combine drained tidbits and drained crushed pineapple, nutmeg, ginger, cinnamon, sugar, and ¾ cups reserved juice.
Stir ingredients and bring to a boil and then simmer on low for 45 minutes.
Remove about 1/3 cups of liquid from saucepan, reserve, and let cool.
In a bowl combine cornstarch with cooled cup of liquid and stir.
Pour back in mixture to thicken filling.
Stir and simmer for an additional 10 minutes to a thickened consistency of preserves. (If runny add an additional tablespoon of cornstarch combined with 1/8 cup of reserved juice and simmer mixture for an additional 5 minutes).
Make the empanada dough after your filling has chilled.
Empanada Dough:
In a stand mixer add the first 5 dry ingredients and combine on low. Add in the shortening and combine. In a separate bowl whisk the eggs and milk and combine with dry ingredients. Continue to mix until you have soft dough. Knead dough and split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
Assemble and Bake Empanadas:
Preheat the oven to 350 degrees F.
Take out half the dough and split it into 12 equal balls of dough.
On a floured surface, roll out the dough balls into small round circles. Place a small dollop of pineapple filling on one half of each of the dough circles.
Wet the bottom edge of the circles with egg glaze to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork pressing down along the edges or using a pastry cutter.
Repeat with remaining dough and filling.
Brush each empanada with egg glaze, sprinkle with raw sugar, if using.
Puncture the top of each empanada with a fork to allow steam to escape while baking.
Place parchment paper on a cookie sheet; place the empanadas on the parchment paper and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.
Nutrition Information:
Calories: 146kcal, carbohydrates: 23g, protein: 2g, fat: 5g, saturated fat: 1g, cholesterol: 21mg, sodium: 59mg, potassium: 65mg, fiber: 1g, sugar: 10g, vitamin a: 38IU, calcium: 26mg, iron: 1mg
Frequently Asked Questions:
Can I use fresh pineapple instead of canned for the filling?
Yes, you can use fresh pineapple, but ensure it’s finely chopped and adjust the sugar accordingly.
Is it necessary to reserve and use the pineapple juice for the filling?
Yes, reserving and using the pineapple juice enhances the flavor of the filling.
It adds sweetness and a fruity taste.
Can I prepare the Pineapple Filling in advance?
Absolutely! You can make the filling ahead and refrigerate it until you’re ready to assemble the empanadas.
What’s the purpose of adding nutmeg, ginger, and cinnamon to the filling?
These spices enhance the overall flavor profile, adding warmth and depth to the pineapple filling.
Is there a substitute for shortening in the empanada dough?
Butter or margarine can be used as a substitute for shortening in the dough.
However, it may affect the texture slightly.
How do I prevent the empanadas from getting soggy after baking?
Ensure the filling has a thickened consistency.
Also, allow the baked empanadas to cool on a wire rack to prevent condensation.
Can I freeze unbaked empanadas for later use?
Yes, you can freeze unbaked empanadas. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag.
Bake directly from frozen, adding a few extra minutes to the baking time.
What is the purpose of puncturing the top of the empanadas before baking?
Puncturing allows steam to escape during baking, preventing the empanadas from becoming too puffy or bursting.
Is raw sugar necessary for the glaze, or can I omit it?
Raw sugar adds a bit of sweetness and a crunchy texture.
You can omit it if you prefer a simpler glaze.
Can I use this empanada dough for savory fillings?
Yes, this versatile dough can be used for both sweet and savory fillings.
Adjust the sugar and spices accordingly for savory options.