Water Star of anise Cinnamon stick All purpose flour sifted Sugar Baking powder Salt Shortening Pineapple Ground cinnamon Vanilla extract Cornstarch
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.
Heat the shortening in a microwave-safe bowl just until it begins to melt. Mix until dough forms.
Knead in a little more water and work the dough for 5-6 minutes.
Don’t roll out the entire dough like normal empanadas. Make individual dough balls and roll each out.
Add a spoonful of your pineapple filling to the dough and fold. I used a fork to seal the edges.
Bake for 20 minutes, or until golden brown. While the empanadas are still warm, add more of the cinnamon-sugar mixture.