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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 243040 |
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This treat is very similar to what we in the South refer to as Fried Pies, except these are baked. They can be fried though! The size can be varied, just depending on the size of ball you roll the dough out to. Read more . WARNING: These can be very addictive! Ingredients:
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 |
1 1/2 cups flaked coconut |
1 teaspoon vanilla |
3 tablespoons all-purpose flour |
for the glaze |
1/4 cup sweetened condensed milk or egg wash |
confectioner's sugar (optional) |
Directions:
1. TO MAKE DOUGH:
2. Sift flour& salt into a large bowl.
3. Add shortening and mix with electric mixer on medium speed for 2 minutes (the mixture should look like a coarse meal).
4. Add sour cream and stir.
5. Add i/2 of water at a time, stirring until the dough forms a ball.
6. Divide dough into 24 small balls (or 60 if for appetizers) and place on plate, cover with plastic wrap and refrigerate 15 minutes.
7. Heat oven to 425 degrees and spray 2 large baking sheets with cooking spray; set aside.
8. TO MAKE FILLING:
9. Combine WELL DRAINED pineapple, sugar , coconut, and vanilla in bowl, set aside.
10. TO MAKE THE EMPANADAS:
11. Remove dough balls from the refrigerator.
12. Using the 3 Tbsp flour as needed, roll each dough ball into a 6-inch circle with rolling pin.
13. Place 2 Tbsp filling in the center of each dough round.
14. Fold in half to make a half moon and pinch edges of dough
15. together to seal or use fork tines on edge of dough to seal: place on baking sheet.
16. Pierce empanadas with a fork and brush tops with sweetened condensed milk.
17. Bake for 18 minutes or until golden.
18. Cool, sprinkle with confectioner's sugar and serve.
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