2 1/2cupsH-E-B All-Purpose Flour,
3/4cupHill Country Fare Shortening,
1tablespoonH-E-B Sour Cream (regular or fat free),
1/2cup+ 1 tablespoon chilled water,
2(20 ounce) canscrushed pineapple, well drained,
1cupH-E-B Sugar or Splenda,
1 1/2cupsBaker's® Angel Flake Coconut,
3tablespoonsH-E-B All-Purpose Flour,
1/4cupHill Country Fare Sweetened Condensed Milk (optional),
1Empanadas: Heat oven to 425 degrees F. Spray two large baking sheets with nonstick cooking spray and set aside.
2Sift flour and salt into a large bowl using a flour sifter or large strainer. Add shortening to the flour mixture and mix with an electric mixer on medium speed for 1 minute or mix in a food processor and pulse for 5 seconds. The mixture should look like coarse meal. Add sour cream to flour mixture and mix with your fingers. Add chilled water 1/4 cup at a time and continue to mix with your fingers until the dough forms a ball.
3Divide the dough into 24 small balls, cover bowl with plastic wrap and refrigerate 15 minutes.
4Empanada Filling: Combine well-drained pineapple, sugar or Splenda, coconut, and vanilla in bowl and set aside.
5Roll each dough ball into a 6-inch round on a lightly floured surface. Place 2 tablespoons pineapple coconut filling in the center of each dough round. Moisten the edges of the dough and fold dough over in half. Roll and pinch edges of dough together and place empanadas on a greased baking sheet. Pierce empanadas with a fork and brush tops with sweetened condensed milk, if desired.
6Bake empanadas for 18 minutes until golden. Cool and serve.
No Nutritional Information Available