Pineapple Empanadas

INGREDIENTS

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

01

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

02

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

Knead the dough

03

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

Roll the dough

04

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

Assemble the empanadas

05

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!

06

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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