Description

Baked Pineapple Empanadas, or Empanadas de Piña, are traditional Mexican pastries filled with sweet pineapple jam and wrapped in a tender, buttery dough, then baked to golden perfection.

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, chilled and cut into cubes
1 large egg
1 teaspoon vanilla extract
1/4 cup milk (plus more if needed)
1 cup pineapple jam or preserves
1 egg (for egg wash)
1 tablespoon sugar (for sprinkling, optional)

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Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg, vanilla extract, and milk. Gradually add to the flour mixture and mix until a dough forms. Add more milk if needed.
Turn the dough out onto a floured surface and knead briefly until smooth. Wrap in plastic and chill for 30 minutes.
Roll out the chilled dough to about 1/8 inch thickness and cut into 4-5 inch circles.
Place a spoonful of pineapple jam in the center of each circle. Fold in half and press the edges with a fork to seal.
Place empanadas on the prepared baking sheet. Beat the remaining egg and brush the tops for a golden finish. Sprinkle with sugar if desired.
Bake for 18–22 minutes, or until golden brown.
Cool slightly before serving. Best enjoyed warm or at room temperature.

Notes

You can use homemade or store-bought pineapple jam for the filling.
For a crisper crust, brush empanadas with egg wash and sprinkle with sugar before baking.
Empanadas can be stored in an airtight container for up to 3 days or frozen for longer storage.