Rating: 3.57 stars
8 Ratings
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  • 1 star values: 0

These miniature empanadas, tender pastry dough wrapped around pineapple filling, are just the right size for afternoon tea.

Source: EatingWell Magazine, January/February 2008

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total:
1 hr 15 mins
Servings:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, cornmeal, sugar, baking powder and salt in a large bowl. Add cream cheese and oil and blend with your fingers until crumbly. Sprinkle the mixture with milk, 1 tablespoon at a time, and stir with a fork until the dough just comes together--the mixture will still be a little crumbly. Knead a few times in the bowl, then turn out onto a lightly floured surface and knead a few more times until the dough comes together. Divide in half and shape into 2 discs. Wrap in plastic and refrigerate until chilled, at least 30 minutes or up to 2 days.

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  • Combine pineapple and preserves in a small saucepan. Bring to a simmer over medium heat and cook, stirring often, until syrupy, 12 to 15 minutes. Mash the pineapple into smaller chunks with a potato masher or fork. Remove from the heat; stir in breadcrumbs and cinnamon.

  • Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.

  • On a well-floured surface, roll out one disc of dough at a time into a 1/8-inch-thick circle. Cut circles of dough using a 3-inch round cookie cutter. Repeat with the remaining dough, re-rolling scraps as necessary, to make 24 circles.

  • Place 1 teaspoon pineapple filling in the center of each circle. Fold in half, press edges together and crimp with a fork. Place on the prepared baking sheet.

  • Bake the empanaditas until golden, 12 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature, dusted with confectioners' sugar, if desired.

Tips

Make Ahead Tip: Refrigerate the dough (Step 1) and filling (Step 2) separately for up to 2 days. Prepare through Step 4 and freeze in a single layer for up to 3 months. Bake frozen empanaditas at 350°F until golden, 12 to 15 minutes.

Equipment: 3-inch round cookie cutter.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

1 empanadita
68 calories; protein 1.1g; carbohydrates 12.4g; dietary fiber 0.9g; sugars 6g; fat 1.7g; saturated fat 0.3g; cholesterol 1mg; vitamin a iu 21IU; vitamin c 4.9mg; folate 3.1mcg; calcium 22.3mg; iron 0.1mg; magnesium 1.9mg; potassium 18.1mg; sodium 82.8mg; added sugar 5g.

1 other carbohydrate, 1/2 fat

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