Pineapple Empandas(

• Refrigerated

  • 2 Egg
  • 1 Egg wash

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 2 tbsp Brown sugar
  • 1 tsp Cinnamon spice
  • 1 tsp Cornstarch
  • 4 tbsp Granulated sugar
  • 1/2 tsp Nutmeg
  • 1 Pineapple filling
  • 1/2 tsp Salt

• Dairy

  • 12 tbsp (1 1/2 sticks; 6 ounces cold unsalted butter, unsalted
  • 2 tbsp Butter
  • 4 1/2 oz Cream cheese
  • 1 tsp Milk

• Other

  • 20 ounce pineapple(crushed or chunks

Found on africanbites.com

Description

Ingredients

• 12 tablespoons (1½ sticks; 6 ounces) cold unsalted butter
• 2 cups all purpose flour
• ½ teaspoon baking powder,
• 2 tablespoon granulated sugar
• ½ teaspoon salt
• 4½- ounces cold cream cheese
• 1 egg
• Pineapple filling
• 20 ounce pineapple(crushed or chunks)
• 2 tablespoon granulated sugar
• 2 tablespoon brown sugar
• 1 teaspoon cornstarch
• 1 teaspoon cinnamon spice
• ½ teaspoon nutmeg
• 2 tablespoon butter
• ½ teaspoon lime juice.
• Egg wash
• 1 egg
• 1 tsp. milk
• Combine egg and milk, thoroughly .

Directions

• Place the diced butter in a Ziploc or plastic bag and freeze while you gather the other ingredients(about 20-30mins)
• Combine the flour, sugar, salt, and baking powder in a food processor.
• Then add cream cheese, butter and pulse just until the crumbs of dough are the size of peas. Followed by eggs. Pulse about 4-5 times until the dough comes together. Remove dough and knead 3-4 times on a floured surface
• Refrigerate while you make the filling.
• In a medium saucepan, add pineapple, sugar, cinnamon spice, nutmeg, cornstarch, and lemon juice in.
• Simmer on medium heat about 3-4 minutes until thickened. Set aside. Let it cool.
• When ready to assemble place dough on a well floured surface roll it out.
• Using a large mouth, glass, cookie cutter, bowl about 3- 4 cut out circles by gently pressing on the dough and releasing it, Continue cutting out dough until all dough has been cut. Assembling Empanadas dough
• Scoop a heaping tablespoon of filling into each circle. Fold over press gently to seal with fingers , twist edges of the meat pie.
• Another way of sealing is by pressing the tines of a fork along the edges of the dough.
• Carefully place each empanada on a baking sheet to bake or you may freeze to use later.
• Bake at 375 for 15-18 minutes until cooked through.