Pineapple Empanadas Recipe: Flaky Pastry and Sweet Filling

For the dough

• 6 cups all-purpose flour
• 2 cups vegetable shortening
• 1/2 teaspoon salt
• 1 (12 oz) pilsner-style beer, at room temperature

For the pineapple filling

• 1 small fresh pineapple, peeled and chopped (about 3 cups chopped)
• 1/4 cup plus 2 tablespoons cornstarch
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon (for the filling)

For the cinnamon-sugar coating

• 2 tablespoons granulated sugar
• 2 tablespoons ground cinnamon, divided (reserve a little for the filling as noted above)

• In the bowl of a stand mixer fitted with the paddle or in a large mixing bowl, combine the flour and salt. Add the vegetable shortening and mix on medium speed (or cut the shortening in by hand) until the mixture resembles coarse crumbs, about 2 minutes.
• Slowly add the beer while mixing until the dough comes together into a soft, slightly tacky ball. Do not overwork—stop once it forms. Cover the dough tightly and let it rest at room temperature for 2–4 hours. Resting relaxes the gluten and makes the dough easy to roll out.
• While the dough rests, make the pineapple marmalade filling. Add the chopped pineapple, cornstarch, sugar, and 1 tablespoon of cinnamon to a blender or food processor. Pulse briefly—about 8–10 seconds—so the pineapple stays slightly chunky rather than fully pureed.
• Pour the blended pineapple into a saucepan and cook over medium-low heat, stirring often, until the mixture comes to a gentle simmer and thickens. Remove from heat and allow it to cool; it will continue to set as it cools and resemble a thick marmalade.
• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
• Divide the dough into 20–25 equal pieces and shape each into a smooth ball. Using a tortilla press or rolling pin, flatten each ball into a thin circle, about 1/8″ thick. If using a rolling pin, use a round cutter or a small bowl rim to create even rounds.
• Place about 1/2 to 3/4 tablespoon of the cooled pineapple filling in the center of each circle. Fold the dough over to form a half-moon and press the edges firmly with a fork to seal. Take care not to overfill to prevent bursting during baking.
• Arrange empanadas on the prepared baking sheets, leaving space between them. Bake for about 40–45 minutes, or until they are a deep golden brown and crisp to the touch.
• While the empanadas bake, combine 2 tablespoons sugar with the remaining cinnamon in a shallow dish. As soon as the empanadas come out of the oven and are still warm, roll each one in the cinnamon-sugar mixture so it adheres evenly.
• Allow empanadas to cool slightly before serving. They are delightful warm or at room temperature.

• Do not skip the 2–4 hour resting time for the dough; it relaxes the gluten and yields a tender, flaky texture.
• Measure filling carefully—about 1/2–3/4 tablespoon per empanada prevents leaking and bursting while baking. Seal edges firmly with a fork.
• Roll the empanadas in the cinnamon-sugar blend immediately after baking, while they are still warm, so the coating sticks well.
• If the pineapple filling is too runny after cooking, simmer a little longer to reach a thicker marmalade consistency before cooling.
• For a dairy-free option, this recipe is already suitable; ensure your shortening is suitable for your dietary needs.

Store cooled empanadas in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly in a low oven (about 300°F / 150°C) to refresh the crispness. The pineapple filling can be made ahead and refrigerated for several days or frozen for longer storage.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert option, or enjoy plain as a sweet snack alongside coffee or tea. These empanadas also work well on brunch or buffet tables.