Pineapple Coconut Empanada

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104 comments
Servings: 24
READY IN
48mins
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 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
Directions
  • 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.