Prep 30 mins
Cook 18 mins
These tasty little treats can be habit forming. I found the recipe in a grocery store circular and have made them several times since.
For the dough
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 3⁄4 cup solid shortening
- 1 tablespoon sour cream
- 1⁄2 cup chilled water, plus
- 1 teaspoon chilled water
For the filling
- 2 (20 ounce) cans crushed pineapple, well drained
- 1 cup sugar or 1 cup Splenda sugar substitute
- 1 1⁄2 cups flaked coconut
- 1 teaspoon vanilla
- 3 tablespoons all-purpose flour
For the glaze
- 1⁄4 cup sweetened condensed milk
- To make dough: Sift flour & salt into a large bowl: Add shortening and mix with electric mixer on medium speed for 2 minutes (the mixture should look like a coarse meal).
- Add sour cream and stir: Add i/2 of water at a time, stirring until the dough forms a ball.
- Divide dough into 24 small balls and place on plate, cover with plastic wrap and refrigerate 15 minutes.
- Heat oven to 425°F and spray 2 large baking sheets with cooking spray; set aside.
- To make filling: Combine WELL DRAINED pineapple, sugar or Splenda, coconut, and vanilla in bowl; set aside.
- Using the 3 T flour as needed, roll each dough ball into a 6-inch circle.
- Place 2 T filling in the center of each dough round:Roll& pinch edges of dough together to seal: place on baking sheet.
- Pierce empanadas with a fork and brush tops with sweetened condensed milk.
- Bake for 18 minutes or until golden.
- Cool& serve.
Very good! I made have the recipe and only ended up with 14T of filling, so that's how many empanadas I made. I didn't use the sour cream in the dough and I brushed the tops with soymilk and dusted with sugar. This was easily made and really really good to eat!
I agree with all the previous reviews, the pastry is delicious, flaky and not dry at all. I did decrease the amount of sugar in the filling by a few tablespoons and they came out perfect for us. Thank you! I will be making these again!
Oh wow!!!! These empanadas are just great! They are sooo tasty! The pineapple and coconut go great together and the dough is so flaky and just perfect! YUM!
I thought these would be involve and hard to make, but no, they were so easy and quick. :)
I made half the recipe and ended up with 12 small (3 inch in diameter) empanadas that were gobbled up in no time.
I reduced the sugar quite a bit and the filling was still super sweet and yummy. I had only desiccated coconut on hand, so used that and also left out the glaze. Other than that I stuck to your recipe and loved it.
THANK YOU SO MUCH for sharing such a great recipe with us, Susie!
Made and reviewed for your being VIP during Veggie Swap #39 October 2011.