Michelle 7Pineapple Coconut Empanadas
January 5th 2008 19:11
Where I wish I was
I'm in the mood for something tropical, and I'm thinking...empanadas! Okay, these aren't necessarily tropical, since they're originally from Spain, but they're now widespread in the Caribbean as well as the Philippines, most of Latin America...everywhere else the Spanish explorers landed. They even have caramel apple empanadas on the menu at my local Taco Bell, but I haven't tasted them so can't comment.
Although pineapple empanadas (empanadas de pina) are a Costa Rican specialty, this particular recipe for a pineapple-coconut version was actually whipped up in a supermarket chain test kitchen somewhere. Oh well, it's the taste that counts, and this two-minute tropical vacation is the best I can manage at the moment.
Pineapple Coconut Empanadas
Dough (if you feel like making it, if not, just use prepared pie crust)
2 1/2 c. flour
1/2 tsp. salt
3/4 c. shortening
1 tbsp. sour cream
1/2 cup plus 1 tsp. cold water
Filling
2 (20 ounce) cans drained crushed pineapple
1 c. sugar
1 1/2 c. flaked coconut
Glaze
1/4 c. sweetened condensed milk
Measure flour & salt into a large bowl, add shortening and mix with electric mixer on medium speed for 2 minutes. Add sour cream, mixing thoroughly, then add water a little at a time, stirring until the dough forms a ball.Divide the dough into 24 small balls, cover with plastic wrap and refrigerate for at least 15 minutes.
Combine drained pineapple, sugar, coconut, and vanilla in bowl; set aside.
Sprinkle flour over a clean surface, and roll each dough ball into a 6-inch circle.Place 2 tbsp. filling in the center of each dough round, fold and pinch the edges of dough together to seal.
Place the empanadas on a greased baking sheet, pierce the tops with a fork and brush them with the sweetened condensed milk. Bake them at at 425°F for 18 minutes or until golden.
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