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Nutrition Facts
Serving Size 85 g
(Approx. 24 Servings)
Amount Per Serving
Calories 190 Calories From Fat 70
% Daily Value*
Total Fat 8 g 13%
Saturated Fat 3 g 16%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 70 mg 3%
Total Carbohydrate 27 g 9%
Dietary Fiber 1 g 5%
Sugars 16 g
Protein 2 g
Vitamin A 0% Iron 6%
Vitamin C 6% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pineapple Coconut Empanadas

Prep Time
30 minutes
Cook Time
18 minutes
Total Time
48 minutes
24  People


Recipe makes 24 Servings

2 1/2 cup(s) H-E-B Baker's Scoop All Purpose Flour
1/2 Tsp H-E-B Salt
3/4 cup(s) Hill Country Fare Shortening
1 Tbsp H-E-B Sour Cream
1/2 cup(s) water, chilled (plus 1 tablespoon)
40 Oz Hill Country Fare Crushed Pineapple, well drained
1 cup(s) H-E-B Cane Sugar
1 1/2 cup(s) Baker's Angel Flake Coconut
1 Tsp H-E-B Pure Vanilla Extract
1/4 cup(s) H-E-B Sweetened Condensed Milk
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Heat oven to 425°F.
Spray 2 large baking sheets with nonstick cooking spray and set aside.
Sift flour and salt into 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 hands.
Add chilled water 1/4 cup at a time and continue to mix with hands until dough forms a ball.
Divide dough into 24 small balls, cover bowl with plastic wrap and refrigerate 15 minutes.
Combine pineapple, sugar, coconut, and vanilla in bowl and set aside.
Roll each dough ball into a 6-inch round on 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 fork and brush tops with sweetened condensed milk.
Bake empanadas for 18 minutes until golden. Cool and serve.



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