Empanadas de Piña (Pineapple Empanadas) #SundaySupper

I have a confession to make... As much as I love empanadas, there is a certain empanada that I rarely ever make - Empanadas de Piña (Pineapple Empanadas). Not because I don't love them (which I totally do), but because there are the only two kinds of empanadas sold at most panaderías (bakeries) in my small town: pineapple and vanilla. Usually when I make empanadas at home, it's because I'm craving a kind that I just can't find here in Small Town, Mexico. But pineapple empanadas are so sweet and delicious, that every once in a while, I just HAVE to make them at home, because homemade pineapple empanadas are that good.

The combination of tender, buttery dough and sweet homemade fresh pineapple filling are pretty hard to resist. And the that little hit of cinnamon not only intensifies the flavor of the pineapple, but it also helps balance out the sweetness.

Totally random side note: Just make sure you use baking powder and not baking soda in the empanada dough, otherwise you'll end up with extra crispy empanadas. (I may or may not be speaking from past experience. But if you do make that mistake, just know that the empanadas will still be absolutely scrumptious.)

My favorite way to enjoy these Pineapple Empanadas is with a big cup of Cafe Hawaiano (Hawaiian Coffee). They're a sweet little treat you can enjoy for breakfast or dessert! Perfect for Mother's Day.

From my Cocina to yours, Happy Mother's Day!

Empanadas de Piña 
(Pineapple Empanadas)


Pineapple Filling:

• 1 fresh pineapple; peeled, cored, and roughly chopped
• 2 cups sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 tablespoons cornstarch (I use unflavored Maizena) 
• 2 tablespoons cold water

Empanada Dough: 

• 1/2 cup milk
• 1/2 teaspoon white vinegar
• 3 cups all-purpose flour
• 2 tablespoons sugar
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened

Additional Ingredients: 

• 1/4 cup milk
• Granulated sugar 
• Ground cinnamon 

For the pineapple filling:
Combine the pineapple, sugar, salt, and cinnamon in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the pineapple starts to boil. Reduce heat and let cook, stirring occasionally, for 15 minutes. Mash the pineapple with a potato masher to break up the large pieces of pineapple, if desired. Stir together the cornstarch and cold water in a small cup or bowl. Stir the cornstarch mixture into the pineapple, and let cook just until the pineapple filling starts to thicken. Remove from heat and let cool to room temperature.


For the empanadas:  
Stir the white vinegar into the milk; set aside for 5 minutes to allow the milk to curdle. Sift together the flour, baking powder, and salt into a medium bowl. Using a pastry blender or potato masher add the butter into the flour. Stir in the curdled milk until the dough forms a ball. If the dough is too sticky add more flour, one tablespoon at a time, and knead on a lightly floured surface until smooth and soft. Wrap dough in plastic and refrigerate for about 20 minutes. (This will make the dough easier to roll.)

Preheat oven to 350°F. Divide dough into 12 equal parts and shape into balls. Roll out each ball of dough into a 6-inch circle on a lightly floured surface. Spoon 2 to 3 tablespoons of pineapple filling in the center of each circle of dough. Fold dough in half, making sure to completely cover the filling; pinch edges of dough to seal. Pierce each empanada with a fork. (This allows for steam to escape.) Arrange empanadas on a lightly greased cookie sheet; brush tops with milk and sprinkle with granulated sugar and ground cinnamon. Bake at 350°F for 15 to 20 minutes or until golden brown. Serve with milk or coffee. Enjoy!

Recipe yields 12 empanadas

For more delicious Mother's Day recipes, be sure to check out this week's Sunday Supper line-up...


Mother's Day Breakfast:

• Bacon, Cheddar and Egg Scones from Kudos Kitchen By Renee
• Chai Berry Muffins from Hezzi-D's Books and Cooks
• Chocolate Almond Prune Bread from What Smells So Good?
• Greek Breakfast Strata from Curious Cuisiniere
• Maple Almond Butter from girlichef
• Orange Julius from Neighborfood
• Rum Rolls from Daily Dish Recipes
• Slow Cooker Eggs with an Asian Accent from NinjaBaking.com

Mother's Day Appetizers:

• Asparagus and Prosciutto Crostini from Hip Foodie Mom
• Carrot Ginger Soup from Confessions of a Culinary Diva
• Strawberry Salad with Asparagus Mousse from Delaware Girl Eats
• Vegetable Shu Mai from My Healthy Eating Habits

Mother's Day Soups, Salads and Sides:

• Chilled Spring Pea Soup from An Appealing Plan
• I Love You Mom Melon Salad from Hot Momma's Kitchen Chaos
• Spears in a Blanket from The Not So Cheesy Kitchen
• Truffled Sea Salt Shrimp Arugula Salad from Family Foodie

Mother's Day Main Dishes:

• Betty's Salad from Jelly Toast
• Brussels Sprouts Kofta from Soni's Food
• Cajun Shrimp Eggplant Casserole from Food Lust People Love
• Crepes Lorraine from Noshing With The Nolands
• Greek Chicken Pizza from Casa de Crews
• Ham and Spinach Quiche from Try Anything Once Culinary
• Lightened-Up Penne & Tomato Cream Sauce with Peas & Prosciutto from Cupcakes & Kale Chips
• Mac & Cheese Dressed Up for Mother's Day from Cooking Chat
• Mini Pot Pies from Jane's Adventures in Cooking
• Paprika Shrimp from Nosh My Way
• Spring Pea and Pistachio Pasta with Ricotta from Simply Healthy Family

Mother's Day Desserts:

• Banana Cream Pie from Take A Bite Out of Boca
• Black-Eyed Susan from Cindy's Recipes and Writings
• Cannoncini alla Crema from Manu's Menu
• Chocolate Babka from Run DMT
• Chocolate Caramel Tart from That Skinny Chick Can Bake
• Creme Brûlée from Desserts Required
• Frozen Strawberry Cheesecake from Serena Bakes Simply From Scratch
• Gluten Free Lemon Curd Pie from Gluten Free Crumbley
• Lemon Cookies from Peanut Butter and Peppers
• Limoncello Lemon Pound Cake from Killer Bunnies, Inc
• Limoncello Tiramisu from La Bella Vita Cucina
• Mom's Blueberry Pie from The Wimpy Vegetarian
• Mom's Coconut Macaroons from MealDiva
• Mango Sorbet from Pescetarian Journal
• PB&J Macaron from A Kitchen Hoor's Adventures
• Peach Cobbler from Cookin' Mimi
• Pina Colada Cake from The Foodie Army Wife
• Pineapple Empanadas from La Cocina de Leslie
• Scotch Tea Cookies from Shockingly Delicious
• Strawberry Shortcake Whipped Cream Cupcakes from Seduction in the Kitchen
• White Chocolate Peanut Butter Oatmeal Cookies from Pies and Plots

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. 

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