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June 13, 2006
Pina Colada Empanadas
PINA COLADA EMPANADAS
24 servings (as appetizer: 30-40 servings)
Note from source: These tasty little treats can be habit forming. I
found the recipe
in a grocery store circular and have made them several times since.
FOR THE DOUGH:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup solid shortening
1 tablespoon sour cream
1/2 cup chilled water, plus
1 teaspoon chilled water
FOR THE FILLING:
2 (20 ounce) cans crushed pineapple, well drained
1 cup sugar or Splenda sugar substitute
1 1/2 cups flaked coconut (sub coconut extract?)
1 teaspoon vanilla
3 tablespoons all-purpose flour
FOR THE GLAZE:
1/4 cup sweetened condensed milk
OR egg wash
TO MAKE DOUGH:
Sift flour& salt into a large bowl. Add shortening and mix with
electric mixer on
medium speed for 2 minutes (the mixture should look like a coarse meal).
Add sour cream and stir. Add i/2 of water at a time, stirring until
the dough forms
a ball. Divide dough into 24 small balls (or 60 if for appetizers)
and place on plate,
cover with plastic wrap and refrigerate 15 minutes.
Heat oven to 425 degrees and spray 2 large baking sheets with cooking
spray; set
aside.
TO MAKE FILLING:
Combine WELL DRAINED pineapple, sugar or splenda, coconut, and
vanilla in bowl,set
aside.
Using the 3 Tbsp flour as needed, roll each dough ball into a 6-inch circle.
Place 2 Tbsp filling in the center of each dough round. Roll and
pinch edges of dough
together to seal: place on baking sheet. Pierce empanadas with a fork
and brush tops
with sweetened condensed milk.
Bake for 18 minutes or until golden. Cool and serve.
Contributed to our recipe list by Brenda!
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Posted by Willie Crawford at June 13, 2006 05:54 PM
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