Pineapple Empanadas


Water Star of anise Cinnamon stick All purpose flour sifted Sugar Baking powder Salt Shortening Pineapple Ground cinnamon Vanilla extract Cornstarch

Add cinnamon tea to the flour


Combine the water, anise, and cinnamon stick in a small pot. Bring to a boil, and let it cool. Combine the dry ingredients in a large bowl and add the tea.

Prepare the dough


Heat the shortening in a microwave-safe bowl just until it begins to melt. Mix until dough forms.

Knead the dough


Knead in a little more water and work the dough for 5-6 minutes.

Roll the dough


Don’t roll out the entire dough like normal empanadas. Make individual dough balls and roll each out.

Assemble the empanadas


Add a spoonful of your pineapple filling to the dough and fold. I used a fork to seal the edges.

Bake, let cool and enjoy!


Bake for 20 minutes, or until golden brown. While the empanadas are still warm, add more of the cinnamon-sugar mixture.

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