Empanadas de Piña Recipe

Pineapple Empanadas Prepared by "Tyler Cooking for Kids"

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This Empanadas de Piña (Pineapple Empanada) recipe is a breeze to make with only a few ingredients, the crust, pineapple preserves for the filling, egg wash and cinnamon sugar! They are yummy and sweet and slightly tart but best of all, your whole family will love them. Make them with your kids for the holidays or anytime you want a sweet treat.

Empanadas de Piña

Empanadas de Piña

David Taylor
These empanadas will have your taste buds dancing! Pineapple seems to be the most common fruit filling for fruit empanadas, but guava and apple are frequently used and delicious.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine Mexican
Servings 12 people
Calories 230 kcal

Ingredients
  

  • 2 Pillsbury Pie Crust
  • 1 can Pineapple Filling
  • ½ cup Granulated Sugar
  • ¼ tbsp Ground Cinnamon
  • 2 large eggs beaten
  • All-Purpose Flour to dust work surface

Instructions
 

  • Sprinkle the work surface with flour, lay out the pie crust, and cut into small circles
  • Place a small dollop of pineapple filling on one-half of each of the dough circles.
  • Beat the eggs with a fork
  • Wet the bottom edge of the circles with egg glaze to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork pressing down along the edges
  • Mix the cinnamon and sugar together
  • Brush the pastry with egg glaze and sprinkle the cinnamon sugar mix on the Empanada
  • Place in oven at 350 degrees for 5 – 8 minutes in an air fryer or 350 degrees for 20 minutes in a regular stove
  • When the pastry is golden brown and crispy remove from oven and let it cool before serving
Keyword empanada, Pineapple

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, and the Philippines cultures. The name comes from the Spanish verb empanar, and translates as “enbreaded”, that is, wrapped or coated in bread.

They trace back their origins to the northwest region of Spain, Galicia. A cookbook published in Catalan in 1520, Llibre del Coch by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food.

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