Pineapple Empanadas Recipe

Make the Dough

1. Combine the flour, sugar and salt in a mixing bowl.
2. Then add the vegetable lard.
3. Using your fingers, mix in the lard with the dry ingredients.
4. Add a third of the water to the mixture and mix to incorporate.
5. 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.
6. If the dough is too sticky, add flour little by little until it reaches the desired consistency.
7. Once the dough is no longer sticky, turn it out onto a floured surface and let rest while you prepare the filling.
8. Preheat your oven to 356 degrees.

Prepare the Filling

1. Peel and core the pineapple.
2. Cut into thin strips and dice.
3. Sprinkle in the flour, sugar, cinnamon and nutmeg, and mix until incorporated.
4. Set aside as you cut the dough.

Cut the Dough

1. Roll out your ball of dough onto a floured surface.
2. Roll into a rectangular shape, taking care not to roll too thinly or the dough will break.
3. Using a 2 ½” to 3” round cookie cutter, cut about 10 rounds from the dough.
4. Remove the excess dough around the circles.

Assemble and Bake

1. Add a tablespoon of filling to the center of each round.
2. Gently pick up a filled round and fold in half.
3. Next, pinch the edges until the empanada is completely sealed.
4. Repeat until you’ve sealed all your empanadas.
5. 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.

Serve and Eat

1. Once your empanadas are ready, let them cool.
2. Transfer to a serving plate and serve with your favorite coffee or hot beverage
3. Enjoy!