Pineapple Empanadas Food

SWEET AND EASY PINEAPPLE EMPANADAS

Steps:

• Preheat the oven to 350 degrees F. Spray a large baking sheet with nonstick cooking spray. Unfold 1sheet of puff pastry on lightly floured surface. Using a 3-inch cookie cutter or a 3-inch diameter can with the top removed, cut out 9 circles of dough. Repeat with the remaining puff pastry sheet. Put a scant teaspoon of cajeta in center of each round. Top each with a sprinkling of grated cheese and 3 or 4 pieces of pineapple. Brush the edge of each circle with the egg mixture and enclose each empanada into a half moon. Crimp the edges with fork. Transfer to prepared baking sheet and brush each empanada with the egg mixture. Crimp edges with fork.Transfer the empanadas to the prepared baking sheet and brush them with the egg mixture. Sprinkle with demarara sugar and bake until golden brown, about 25 to 30 minutes. Transfer the empanadas to a serving platter and serve warm.

PINEAPPLE EMPANADAS RECIPE

Steps:

• Combine the flour, sugar and salt in a mixing bowl.
• Then add the vegetable lard.
• Using your fingers, mix in the lard with the dry ingredients.
• Add a third of the water to the mixture and mix to incorporate.
• Repeat this process of adding water and mixing two more times, adding a third of the water each time until all of the water has been used.
• If the dough is too sticky, add flour little by little until it reaches the desired consistency.
• Once the dough is no longer sticky, turn it out onto a floured surface and let rest while you prepare the filling.
• Preheat your oven to 356 degrees.
• Peel and core the pineapple.
• Cut into thin strips and dice.
• Sprinkle in the flour, sugar, cinnamon and nutmeg, and mix until incorporated.
• Set aside as you cut the dough.
• Roll out your ball of dough onto a floured surface.
• Roll into a rectangular shape, taking care not to roll too thinly or the dough will break.
• Using a 2 ½" to 3" round cookie cutter, cut about 10 rounds from the dough.
• Remove the excess dough around the circles.
• Add a tablespoon of filling to the center of each round.
• Gently pick up a filled round and fold in half.
• Next, pinch the edges until the empanada is completely sealed.
• Repeat until you've sealed all your empanadas.
• Dust with sugar, place on a cookie sheet lined with a silicone mat or sprayed with non-stick spray, and bake for 30-35 minutes in your preheated oven until the crust turns golden brown.
• Once your empanadas are ready, let them cool.
• Transfer to a serving plate and serve with your favorite coffee or hot beverage
• Enjoy!

PINEAPPLE COCONUT EMPANADAS

Steps:

• To make dough: Sift flour & salt into a large bowl: Add shortening and mix with electric mixer on medium speed for 2 minutes (the mixture should look like a coarse meal).
• Add sour cream and stir: Add i/2 of water at a time, stirring until the dough forms a ball.
• Divide dough into 24 small balls and place on plate, cover with plastic wrap and refrigerate 15 minutes.
• Heat oven to 425°F and spray 2 large baking sheets with cooking spray; set aside.
• To make filling: Combine WELL DRAINED pineapple, sugar or Splenda, coconut, and vanilla in bowl; set aside.
• Using the 3 T flour as needed, roll each dough ball into a 6-inch circle.
• Place 2 T filling in the center of each dough round:Roll& pinch edges of dough together to seal: place on baking sheet.
• Pierce empanadas with a fork and brush tops with sweetened condensed milk.
• Bake for 18 minutes or until golden.
• Cool& serve.

EMPANADAS DE PINA (PINEAPPLE)

Steps:

• Mix all ingredients except preserves.
• Knead into dough, roll out and cut with biscuit cutter, making a round circle.
• Place slightly less than a teaspoon of preserves in each cut shape.
• Fold and crimp edges together with fork.
• Bake on a cookie sheet at 350 degrees F until light beige, about 12 minutes.
• After baking, roll in confectioners' sugar.