• Heat oven to 350°.

  • In a large mixing bowl, combine first 3 ingredients. In a small bowl, beat 1 egg and sour cream.

  • With your fingers, rub butter into dry ingredients until it resembles coarse meal (should be crumbly). Add egg mixture. Mix with a spatula until it forms a smooth dough. Wrap in plastic wrap and refrigerate at least 1 hour.

  • In a large bowl, combine pineapple and next 6 ingredients; mix well.

  • Generously flour a work surface and rolling pin. Roll dough to 1/4-inch thickness. Cut into 4-inch rounds. Repeat with any leftover scraps until you have used up all dough. Place 1 heaping tablespoon fruit filling in middle of each round. Beat 1 egg and brush around edges of dough; fold to make a half-moon and gently press with fingers to close edges. Use the back of a fork to seal dough without breaking it.

  • Line 2 baking sheets with parchment and divide empanadas between them. Brush tops with beaten egg.

  • Bake 20 minutes, until golden brown. Serve warm with dulce de leche, if using.


Recipe from Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens by Pati Jinich, host of PBS's Pati's Mexican Table.

Nutrition Facts

351 calories; 20 g total fat; 44 mg sodium. 40 g carbohydrates; 5 g protein;