These empanadas are a sweet treat. Enjoy them as a dessert, or even just a snack.
Ingredients
- 1 can of crushed pineapple (drain, but keep juice)
- 1 can of pineapple tidbits (drain, but keep juice)
- 1/8 tsp of ground nutmeg
- 1/8 tsp ground ginger
- 1 1/4 tsp of ground cinnamon
- 2 tbsp of white sugar
- Pineapple Juice
- 3 tbsp of cornstarch
- 3 cups of flour
- 2 tsp of baking Powder
- 1/2 tsp of salt
- 1/2 cup of shortening
- 3 eggs
- 1/2 cup of milk
Instructions
- Drain can of crushed pineapple.
- Transfer drained pineapple to sauce pan.
- Do the same with can of pineapple tidbits. Save juice from both cans of pineapple pieces.
- Add 1/4 tsp of cinnamon, 1/8 tsp of nutmeg, 1/8 of ginger, 1/2 cup of sugar, and 3/4 cup of pineapple juice to saucepan with pineapple chunks.
- Let mixture come to a boil, then cover and let simmer for 45 minutes.
- After filling has simmered, drain excess juice into remaining pineapple juice.
- Allow juice to cool, then add 3 tbsp of cornstarch to cooled juice and mix in well.
- Add the mixture of cornstarch and juice to sauce pan.
- Stir and simmer until thickened. Let cool after the desired consistency has been reached.
Dough: - In a bowl, add 3 cups of flour, 2 tsp of baking powder, 1/2 tsp of salt, 2 tbsp of white sugar, and 1 tsp of cinnamon. Mix well
- In a separate bowl, mix 2 eggs and 1/2 cup of whole milk
- Add 1/2 cup of shortening to the first bowl, with the dry ingredients. Then add in the mixture of eggs and milk, blend until it is all combined
- Knead into 2 spheres, wrap in plastic and refrigerate for 20-30 minutes
Empanadas: - Lightly beat 1 egg to create egg wash
- On a floured surface, split dough into 12 balls
- Roll each ball into a small flat circle
- Add a dollop of filling
- Wet bottom edge with egg wash
- Fold towards you and roll edges to seal
- Coat in egg wash, pierce holes (allows steam to escape) and sprinkle with raw sugar
- Add parchment paper and place empanadas in air fryer
- Set at 320° F for 13 minutes
- Enjoy!
Other recipes you might like