Pineapple Empanadas

Instructions

1. Drain can of crushed pineapple.
2. Transfer drained pineapple to sauce pan.
3. Do the same with can of pineapple tidbits. Save juice from both cans of pineapple pieces.
4. 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.
5. Let mixture come to a boil, then cover and let simmer for 45 minutes.
6. After filling has simmered, drain excess juice into remaining pineapple juice.
7. Allow juice to cool, then add 3 tbsp of cornstarch to cooled juice and mix in well.
8. Add the mixture of cornstarch and juice to sauce pan.
9. Stir and simmer until thickened. Let cool after the desired consistency has been reached.
   
   Dough:
10. 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
11. In a separate bowl, mix 2 eggs and 1/2 cup of whole milk
12. 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
13. Knead into 2 spheres, wrap in plastic and refrigerate for 20-30 minutes
    
    Empanadas:
14. Lightly beat 1 egg to create egg wash
15. On a floured surface, split dough into 12 balls
16. Roll each ball into a small flat circle
17. Add a dollop of filling
18. Wet bottom edge with egg wash
19. Fold towards you and roll edges to seal
20. Coat in egg wash, pierce holes (allows steam to escape) and sprinkle with raw sugar
21. Add parchment paper and place empanadas in air fryer
22. Set at 320° F for 13 minutes
23. Enjoy!

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