Pineapple Coconut Empanadas |
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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 24 |
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These tasty little treats can be habit forming. I found the recipe in a grocery store circular and have made them several times since. Ingredients:
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 |
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 |
1/4 cup sweetened condensed milk |
Directions:
1. 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).
2. Add sour cream and stir: Add i/2 of water at a time, stirring until the dough forms a ball.
3. Divide dough into 24 small balls and place on plate, cover with plastic wrap and refrigerate 15 minutes.
4. Heat oven to 425°F and spray 2 large baking sheets with cooking spray; set aside.
5. To make filling: Combine WELL DRAINED pineapple, sugar or Splenda, coconut, and vanilla in bowl; set aside.
6. Using the 3 T flour as needed, roll each dough ball into a 6-inch circle.
7. Place 2 T filling in the center of each dough round:Roll& pinch edges of dough together to seal: place on baking sheet.
8. Pierce empanadas with a fork and brush tops with sweetened condensed milk.
9. Bake for 18 minutes or until golden.
10. Cool& serve.
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