(Pineapple Empanadas)

Ingredients

• Pineapple

  Raw, extra sweet variety

  905g

• Sugar

  White, granulated sugar

  2 cup or 400g

• Salt

  Table

  ¼ tsp or 2g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Cornstarch

  2 tbsp or 15g

• Water

  Plain, clean water

  2 tbsp or 30g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Vinegar

  Distilled

  ½ tsp or 3g

• Wheat flour

  White, all-purpose, unenriched

  3 cup or 375g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Baking powder

  Leavening agents, low-sodium

  1 ½ tsp or 8g

• Salt

  Table

  ¼ tsp or 2g

• Butter

  Unsalted

  ½ cup or 114g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Cinnamon

  Spices, ground

  1 tsp or 3g

Directions

1. 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!