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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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This is a sweet fruit hand pie. These are smaller in size than regular hand pies, but just as wonderful. I enjoy making them, better yet, I enjoy eating them! Ingredients:
1 cup whole-wheat flour |
1/2 cup cornmeal |
1/4 cup sugar |
1 1/2 tsp. baking powder |
1/2 tsp. salt |
2 tbsp. cream cheese |
2 tbsp. canola oil |
4 tbsp. milk |
1 1/2 cups chopped fresh pineapple |
1/3 cup pineapple or apricot preserves |
2 tbsp. plain dry breadcrumbs |
1/4 tsp. cinnamon |
powdered sugar for dusting |
Directions:
1. In a large bowl, whisk flour, cornmeal, sugar, baking powder, and salt. Add cream cheese and oil, blend with your fingers until crumbly. Sprinkle mixture with milk, 1 Tbsp. at a time, and stir with a fork until the dough comes together - the mixture will be a little crumbly. Knead a few times in the bowl, then turn out on a lightly floured work surface and knead a few more times until the dough comes together. Divide in half and shape into 2 discs. Wrap in plastic wrap and refrigerate at least 30 minutes or up to 2 days.
2. Combine pineapple and preserves in a small saucepan. Bring to a simmer over medium heat and cook, stirring often, until syrupy, 12-15 minutes. Mash the pineapple into smaller chunks with a potato masher. Remove from the heat; stir in breadcrumbs and cinnamon.
3. Preheat oven to 350*. Coat a baking sheet with cooking spray.
4. On a well floured work surface, roll out 1 disc of dough at a time into an 1/8 thick circle. Cut out circles of dough using a 3 round cookie cutter. Repeat with the remaining dough, re-rolling scraps as necessary, to make 24 circles.
5. Place 1 tsp. pineapple filling in the center of each circle. Fold in half, press edges together and crimp with a fork. Place on the prepared baking sheet.
6. Bake the empanaditas until golden, 12-15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature, dusted with powdered sugar.
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