Pineapple Empanadas
These pineapple empanadas are sweet, golden pastries filled with a lightly chunky, homemade pineapple marmalade and baked until perfectly crisp. Made with a tender beer-based dough and finished in cinnamon sugar, they're a nostalgic, comforting treat that’s perfect for sharing at family gatherings or holidays.
Equipment
Ingredients
For the dough
- 6 cups all-purpose flour
- 2 cups vegetable shortening
- 1/2 tsp salt
- 1 12 oz pilsner-style beer (like Modelo), room temperature
For the filling
- 1 fresh small pineapple, peeled and chopped
- 1/4 cup + 2 tbsp cornstarch
- 1/2 cup sugar
For the cinnamon sugar coating
- 2 tbsp sugar
- 2 tbsp cinnamon divided
Instructions
- In a standing mixer bowl, combine the flour, salt, and vegetable shortening. Mix at medium speed for about 2 minutes, then gradually add the beer and continue mixing until a dough forms. Once the dough comes together, cover it and let it rest for 2-4 hours.
- As this rests, add the pineapple, cornstarch, sugar and 1 tbsp of ground cinnamon to a blender and blend for just under 10 seconds so that the mixture remains a little chunky.
- Pour the mixture into a saucepan and cook over medium-low heat until it reaches a simmer, then remove from heat and let it cool. As the mixture cools it will thicken into a marmalade.
- Preheat the oven to 350°F.
- Roll out the dough into 20-25 even balls and flatten each ball into a thin circle using a tortilla press.
- Place about 1/2 – 3/4 tbsp of the pineapple filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape and seal the edges by pressing with a fork.
- Place the empanadas on a baking sheet lined with parchment paper and bake for 45 minutes, or until golden brown.
- While the empanadas are baking, mix the remaining cinnamon and sugar in a shallow dish. Once the empanadas are done, immediately roll them in the cinnamon-sugar mixture to coat and enjoy!
Notes
- Don’t skip the 2–4 hour resting time! It helps relax the gluten, making the dough easier to roll out and giving the empanadas a tender, flaky texture.
- Stick to about ½–¾ tablespoon of filling. Too much can cause them to burst open while baking. Seal edges well with a fork to avoid leaks.
- As soon as they come out of the oven, roll them in the cinnamon-sugar mix so it sticks perfectly. If they cool too much, the sugar won’t adhere as well.
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