Pineapple empanadas - Mexican recipe

Pineapple empanadas – Mexican recipe

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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.

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