Spice It Up!
Since my trip to Mexico in 2011, I feel a lot more confident when I prepare this recipe. The only thing added to the original recipe was a few tablespoons of fresh lemon juice to the pineapple filling for a little extra tang.
2. While the dough is resting, make your pineapple filling. In a large nonstick skillet, add the fresh pineapple and heat to medium heat. Add the brown sugar and 2 tablespoons lemon juice, stir well to combine. Lower the heat and continue cooking for 20 to 25 minutes, until most of the liquid is absorbed. In a small bowl, make a slurry of 1 tablespoon cornstarch with ¼ cup of cold water. Mix together, making sure there are no lumps. Add the slurry to the cooking pineapple, stir well and stir often so it does not burn. Cook for another 5 to 7 minutes. Let filling cool.
3. When filling is cool and dough has rested, form 20 to 24 (1½-inch) dough balls and set aside. Preheat the oven to 375ºF. Take one dough ball at a time and press in tortilla press lined with wax paper, fill with 1½ to 2 tablespoons of filling. Fold over, and using a fork, or your fingers, press edges together to seal empanada.
4. Transfer empanadas to a parchment lined baking sheet and bake for 30 minutes or until golden brown. In a small bowl combine 1 cup sugar with 2 tablespoons of ground cinnamon. While still slightly warm, roll in a cinnamon/sugar mixture. Yields 24 small empanadas.
More recipes by Sonia:
Mexican Red Rice
Cheesy Chorizo Bread
Empanadas de Pollo
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas