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How To Make Pina Empanadas - An Easy Comprehensive Guide
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How To Make Pina Empanadas - An Easy Comprehensive Guide

This guide on how to make pina empanadas will take your through the steps to create a flavor-packed juicy filling and crunchy yet soft pastry.
Prep Time1 hour 30 minutes
Baking Time25 minutes
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: American
Keyword: how to make pina empanadas, Is empanada dough the same as pie dough?, Is it better to fry or bake empanadas?, What are 3 types of empanadas?, What kind of dough is used for empanadas?
Servings: 12 empanadas

Equipment

  • Measuring cups and spoons
  • Mixing bowls
  • Electric hand or stand mixer
  • Plastic or saran wrap
  • Medium saucepan
  • Spatula
  • Lined baking sheet, for the baking method
  • Deep fryer and paper towel, for frying method

Ingredients
  

Ingredients for the dough

  • 1 cup salted butter, softened at room temperature
  • 1 cup 8 ounces cream cheese, softened at room temperature
  • 3 cups bread flour plus extra for dusting, sifted
  • Vegetable oil for frying, optional

Ingredients for the filling

Instructions 

  • Make the empanada pastry
    To start, cream the softened butter in a large bowl until it becomes fluffy and light in color. Then, add the cream cheese and mix it in. Make sure to scrape the sides of the bowl so the ingredients merge well.
    Finally, add the sifted flour on a low speed and mix until a dough comes together.
    Divide the dough and wrap each half with plastic or saran wrap. Allow them to rest for 1 to 2 hours or until the dough becomes easier to work with.
    1 cup salted butter, softened at room temperature, 1 cup 8 ounces cream cheese, softened at room temperature, 3 cups bread flour plus extra for dusting, sifted
  • Make the pineapple filling
    While the dough is resting, make your pina filling. To start, place the chopped pineapple and sugar into a medium saucepan. Heat the pineapple over medium heat so that the pineapple softens and the juices start to thicken. Stir the mixture now and then and allow it to cook for roughly 30 minutes.
    Meanwhile, whisk together the water and cornstarch to make a slurry. once your pineapple mixture starts simmering, add the slurry and spices.
    Give the ingredients another good stir. Then, bring the filling to a simmer so that you can cook out the cornstarch.
    Then, remove it from the heat and allow it to cool completely.
    1 1/2 cups fresh pineapple, chopped, 1/4 - 1/2 cup granulated sugar, 2 teaspoons of water, 1 teaspoon cornstarch, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground star anise, Pinch cloves, Pinch fine salt
  • Assemble the empanadas
    Divide the rested dough into palm-sized balls. Then, lightly dust the surface of your counter. Roll out each ball into a relatively perfect disc. It should be about 4 to 5-inches in diameter.
    Then, take about 1 1/2 to 2 teaspoons of pina filling and add it to one half of the pastry disc. Leave a bit of an edge open and clean so that the other half can be folded and pinched over.
    Once your filling is added, fold over the other half of the dough tightly. Then, pinch the edges together to create a tight seal.
    Repeat this process until your dough is finished. You can store leftover filling in the fridge or freezer.
  • Bake or fry the empanadas
    To bake these empanadas, preheat your oven to 360ºF (180ºC). Place them on a lined baking sheet and bake for 20-25 minutes or until they are golden brown.
    To deep-fry, the pineapple empanadas, heat your oil to 360ºF (180ºC), and fry each for 5-8 minutes. They need to be fried until they are golden brown and cooked. Then, drain them on a paper towel before serving them.
    Vegetable oil for frying, optional
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