Pineapple Empanadas

Pineapple Empanadas
Prep 30 m
Refrigerate 60 m
Bake 20 m



  1. 1 of 7 Heat oven to 350 degrees .
  2. 2 of 7 In a large mixing bowl, combine first 3 ingredients. In a small bowl, beat 1 egg and sour cream.
  3. 3 of 7 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.
  4. 4 of 7 In a large bowl, combine pineapple and next 6 ingredients; mix well.
  5. 5 of 7 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.
  6. 6 of 7 Line 2 baking sheets with parchment and divide empanadas between them. Brush tops with beaten egg.
  7. 7 of 7 Bake 20 minutes, until golden brown. Serve warm with dulce de leche, if using.
Nutrition Information for Pineapple Empanadas
Servings Per Recipe:
Per Serving: 5 g pro., 44 mg sodium, 2 g fiber, 19 g sugar, 40 g carb., 351 kcal cal., 20 g Fat, total, 10 g sat. fat