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Pina Empanadas

Just Mexican Food
Spain traveled throughout the world colonizing countries and islands while also bringing along their empanadas. This is why it is hard to find one way on how to make pina empanadas. In the 1500s, Spain found Mexico and brought these pastries which were made by white flour. The indigenous Aztecs used corn masa or dough instead and added natural ingredients. Although there are savory and meat-filled empanadas, sweet empanadas are more common in Mexico. Since pineapples grow so well, they make a delicious filling.
Print Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine Mexican
Servings 40 empanadas

Equipment

  • 2 Bowls Electric Mixer. Since not everyone uses an electric mixer, it is okay to substitute this equipment with a whisk. However, it will take longer and your preparation time is likely to increase.
  • 2 Spoons
  • Oven
  • Baking Pan
  • Parchment Paper
  • Plastic wrap
  • Refrigerator

Ingredients
  

  • 1 Cup of Whole Milk Butter
  • 1 Cup of Softened Cream Cheese
  • 2 Cups of Pineapple Preserve. You can also use fresh pineapples to create your own filling by mashing and blending the fruit with other ingredients. However I prefer using preserves since they add sugar and natural sweeteners. It also saves time!
  • 2 Cups of Flour
  • Cinnamon Sugar
  • Bowl of Water

Instructions
 

  • The first step in how to make pina empanadas is to make the dough. During this step in how to make pina empanadas, you will need to add cream cheese and butter in the mixer. Beat this mixture on high. When it is smooth, lower the speed and slowly add the flour.
  • The mixture and dough should be thick and sticky. You should stop mixing the dough when the dough is smooth and does not stick to the sides on the electric mixer. Scoop out the dough and wrap it in plastic wrap. Place the dough in the fridge for a minimum of 15 minutes before use.
  • During the second step in how to make pina empanadas, you will need to pre-heat the oven and prepare your oven tray. On the baking tray, add the parchment paper so the empanadas don't stick. In a clean area, add flour so the dough does not stick as you cut the circular shapes.
  • You can use a pizza rolling slicer or a knife to cut out the shape of the empanadas. There are specific products that can help you achieve a perfect circle, but it doesn't have to be perfect as you have to shape and fold these pastries!
  • Using a spoon, place the pineapple filling in the center of the empanada dough. Make sure that the filling is cool and not hot. Spread the filling carefully to not overflow it.
  • In this third step on how to make pina empanadas, you need to fold the empanada dough in half after you add the filing. To fully close the empanada, use a fork or your hand to press the edges to close the pastry.
  • In the last and final step on how to make pina empanadas, add the pastries to the oven for 15-30 minutes. The exact time depends on the strength of your oven or stovetop.  Once the tops of the pastries are golden brown, take out the oven tray and let the pastries cool.
  • While they are still warm, apply some water to the outside and spread the cinnamon sugar on top. You can also bake the sugar on top in the oven if you prefer.

Notes

Tips and Tricks

Did you know that you can make your own dough and store it for long-term use? Although this recipe on how to make pina empanada uses the dough once, you can store the dough in the freezer.
Make a large batch of dough and cut them into circular shapes. You can make them as big or as small as you would like. Gather a zip lock bag and wax paper to store them. Between each empanada dough, add wax paper so the dough does not stick and rip.
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