Recipe by Susie D
These tasty little treats can be habit forming. I found the recipe in a grocery store circular and have made them several times since.
Top Review by Wish I Could Cook
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!
For the dough
- 591.47 ml all-purpose flour
- 2.46 ml salt
- 177.44 ml solid shortening
- 14.79 ml sour cream
- 118.29 ml chilled water, plus
- 4.92 ml chilled water
For the filling
- 2 (1133.98 g) can crushed pineapple, well drained
- 236.59 ml sugar or 236.59 ml Splenda sugar substitute
- 354.88 ml flaked coconut
- 4.92 ml vanilla
- 44.37 ml all-purpose flour
For the glaze
- 59.14 ml sweetened condensed milk
Directions See How It's Made
- 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.