2 1/2 cups H-E-B All-Purpose Flour
1/2 teaspoon salt
3/4 cup Hill Country Fare Shortening
1 tablespoon H-E-B Sour Cream (regular or fat free)
1/2 cup + 1 tablespoon chilled water
2 (20 ounce) cans crushed pineapple, well drained
1 cup H-E-B Sugar or Splenda
1 1/2 cups Baker's® Angel Flake Coconut
1 teaspoon vanilla extract
3 tablespoons H-E-B All-Purpose Flour
1/4 cup Hill Country Fare Sweetened Condensed Milk (optional)
Empanadas: Heat oven to 425 degrees F. Spray two large baking sheets with nonstick cooking spray and set aside.
Sift 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.
Divide the dough into 24 small balls, cover bowl with plastic wrap and refrigerate 15 minutes.
Empanada Filling: Combine well-drained pineapple, sugar or Splenda, coconut, and vanilla in bowl and set aside.
Roll 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.
Bake empanadas for 18 minutes until golden. Cool and serve.
No Nutritional Information Available
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