Skip to contentHomemade Pineapple Empanadas
- 4 cups of wheat flour
- 1 cup of sugar
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- 1 cup of butter (at room temperature)
- 2 eggs
- 2 teaspoons of vanilla essence
- 3-4 tablespoons of milk
- 2 cups of crushed pineapple
- 1 cup of sugar (for the filling)
- 1 teaspoon of ground cinnamon
- 1 teaspoon of lemon juice
- 1 beaten egg (for glazing)
- Sugar for sprinkling
- Place the crushed pineapple in a saucepan with the sugar and lemon juice. Cook until thickened. Add cinnamon and let cool.
- Mix the flour, sugar, baking powder, and salt in a bowl. Add the butter and mix until you get a sandy texture.
- Add eggs, vanilla, and milk gradually until a smooth batter forms. Let it rest for 20 minutes.
- Roll out the dough to 3 mm thick. Cut out circles and place a teaspoon of filling in the center.
- Fold in half, seal with a fork. Place on a tray and brush with egg.
- Sprinkle with sugar and bake at 180°C for 20–25 minutes or until golden brown.
Notes
- Use canned pineapple if you don’t have fresh, well drained.
- The filling must be completely cold when forming the empanadas.
- You can freeze them after baking to enjoy later.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 small empanada
- Calories: 140
- Sugar: 10g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
