Empanada Style Pineapple Tarts - Spiced Pineapple Chunks
Rated 5.0 stars by 1 users
Author:
Jungle Kitchen
Servings
15-17
Prep Time
20 minutes
Cook Time
25 minutes
Spiced Pineapple Empanadas' featuring the convenience of Jungle Kitchen's ready-to-eat spiced pineapples. These empanadas are a cozy blend of sweet and spiced goodness, perfect for a homemade treat. Follow the recipe below to make some tropically delicious bites.
Ingredients
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3 cups all purpose flour
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½ Tsp Salt
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6 ounces vegetable margarine
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¼ to ½ cup of water (adjust as needed to obtain a soft and smooth dough)
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1 Can of Jungle Kitchen Spiced Pineapple Chunks
For the Pastry
For the Filling
Directions
Making Homemade Empanada Dough
Mix the flour and salt in a food processor.
Add the margarine and pulse.
Add the water (in small increments) and continue pulsing until a clumpy dough forms.
Split the dough into 2 large balls, flatten slightly into the shape of disks.
The dough can be used immediately or refrigerated until ready to use (1-2 days max).
Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) – if you have a tortilla press you can use it to flatten the dough balls.
Use immediately, or store in the refrigerator/freezer to use later.
Assembling and Baking the Empanadas
To assemble the empanadas or turnovers, drain the liquid from the Spiced Pineapple Chunks and place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it's easier to seal an empanada that isn't overstuffed.
To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you're having a hard time sealing the edges, you can brush the inside edges with water, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges.
For best results, we recommend refrigerating for at least 30 minutes the empanadas before baking – this also helps them seal better and prevents the filling from leaking out.
If you want your empanadas to have a nice golden finish, then you can brush them with vegan butter or coconut oil.
Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. Bake for 18-25 minutes – the empanadas will be ready once they are golden.