Monday, July 6, 2009
i made these fruity empanadas for a hawaiian themed fourth of july/birthday celebration picnic in dolores park. my first thought was to make pineapple cupcakes but eventually decided on empanadas for easier portability. good thing cause there were cupcakes a-plenty!
i took parts of several recipes in order to get to this one. the empanada dough is fantastic! it's really flaky and i think it would work great for any pie-ish dough needs. i think next we will try it with a savory filling sprinkled with salt and herbs.....
(makes about 15 empanadas)
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground ginger
1/2 cup shortening
1/3 (or more) cold soy milk (i needed more)
water for brushing
coarse sugar to sprinkle
1 cup crushed pineapple, in its own juice
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
to make the dough, mix flour, baking powder, salt and ginger. cut in shortening until the mixture becomes like coarse meal. add soy milk, a few drops at a time, mixing dough until it comes together and forms a ball. flatten dough into a disk shape, wrap in plastic wrap and refrigerate 30 minutes.
to make the filling, combine all ingredients in a small saucepan. bring to a boil and stir constantly for about 30 seconds. lower the heat to low and stir for another minute.
line a baking sheet with parchment and heat the oven to 450.
roll dough into a thin sheet on a floured surface. use a cookie cutter/beer mug/what-have-you to cut out 4 inch circles. place a teaspoonful of filling on the center of each circle. brush edges of circle with water and fold in half. carefully press the edges together and seal them together with fork tines. place on prepared baking sheet. brush the tops with water and sprinkle with coarse sugar.
bake until golden brown, about 15 minutes. cool on wire racks.