For your special day, try these crispy, slightly spicy pineapple empanadas.
Fabric material: Makes 24 small empanadas
- 3 1/2 cups flour
- 1 1/4 cups butter or shortening
- 1/2 cup sugar – Reserve another 1/2 cup to sprinkle on the baked empanadas.
- 1 teaspoon baking powder
- 1/2 teaspoon aniseed
- 2 tablespoons powdered cinnamon (sprinkle)
- 1 cinnamon stick
- 1 teaspoon salt
- 1/2 cup water
Pineapple filling ingredients:
- 2 cups finely chopped pineapple
- 3/4 cup piloncillo or brown sugar
- 1 and 1/2 tablespoons cornstarch
- 1/4 cup cold water
- 2 tablespoons lemon juice – 1 more teaspoon for stronger flavor (optional)
Preparation:
Mix anise seeds, cinnamon, and 1/2 cup water. Microwave for 1 1/2 minutes, strain to remove liquid, and set aside.
Melt the butter in a microwave-safe bowl. Add the freshly strained liquid and stir gently.
In a separate bowl, mix the dry ingredients (flour, salt, baking powder, sugar) and gradually add this flour mixture to the wet ingredients. If the dough is sticky, add a little flour. Cover the dough with plastic wrap and let it rest.
While the dough is resting, prepare the pineapple filling. Add fresh pineapple to a large nonstick skillet and heat over medium heat. Mix brown sugar and 2 tablespoons lemon juice and pour over pineapple. Reduce heat and cook until most of the liquid is absorbed, 20 to 25 minutes.
In a small bowl, whisk 1 tablespoon cornstarch with 1/4 cup cold water, making sure there are no lumps. Add this mixture to the cooking pineapple and stir frequently to avoid burning. Cook for another 5-7 minutes. Let the stuffing cool.
Once the filling has cooled and the dough has rested, form 20-24 3 cm pieces of dough and set aside.
Preheat oven to 375°F.
Remove one dough ball at a time and press into a wax paper-lined tortilla press (or any flat surface) to form a flat circle of dough. Add 1 1/2 to 2 tablespoons of filling.
Fold the dough over the filling to seal the empanadas. Use a fork or your fingers to press the edges to seal.
Transfer the empanadas to a greased baking sheet and bake for 30 minutes or until golden brown.
In a small bowl, mix 1 cup sugar and 2 tablespoons cinnamon. While still slightly warm, dip the empanadas in the cinnamon and sugar mixture to coat them.
