Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup cold vegetable shortening, cubed
- 1/2 cup cold water
- 1 egg, beaten
- 1/2 cup sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons ground nutmeg
- 2 tablespoons ground ginger
- 4 cups diced fresh pineapple
- 2 tablespoons butter
Special Equipment Needed:
- Rolling pin
- Baking sheet
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, combine the flour, baking powder, and salt.
3. Cut in the cold butter and shortening until the mixture resembles coarse crumbs.
4. Add the cold water and mix until a dough forms.
5. On a lightly floured surface, roll out the dough to 1/8-inch thickness.
6. Cut the dough into 4-inch circles.
7. Place 1 tablespoon of the pineapple filling in the center of each circle.
8. Fold the dough over the filling and crimp the edges together with a fork.
9. Place the empanadas on a baking sheet and brush with the beaten egg.
10. Bake for 20 minutes or until golden brown.
11. In a small saucepan, melt the butter over medium heat.
12. Add the sugar, cinnamon, nutmeg, and ginger and stir until combined.
13. Add the diced pineapple and cook for 5 minutes.
14. Remove from heat and let cool.
Time:
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Temperature: 375 degrees Fahrenheit
Serving Size: 8 empanadas
Nutritional Information: Calories: 300, Fat: 15g, Carbohydrates: 36g, Protein: 4g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable shortening can be substituted with coconut oil.
- Fresh pineapple can be substituted with canned pineapple.
Variations:
- For a sweeter empanada, add 1/4 cup of raisins to the pineapple filling.
- For a spicier empanada, add 1/4 teaspoon of cayenne pepper to the pineapple filling.
Tips and Tricks:
- To ensure the empanadas are golden brown, brush the tops with an egg wash before baking.
- To prevent the empanadas from sticking to the baking sheet, line the sheet with parchment paper.
Storage Instructions:
- Cuban Pineapple Empanadas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Cuban Pineapple Empanadas can be reheated in the oven at 350 degrees Fahrenheit for 10 minutes or until heated through.
Presentation Ideas:
- Cuban Pineapple Empanadas can be served with a dollop of whipped cream or a scoop of ice cream.
- The empanadas can also be served with a side of fresh fruit.
Garnishes:
- Cuban Pineapple Empanadas can be garnished with a sprinkle of powdered sugar or a drizzle of honey.
Pairings:
- Cuban Pineapple Empanadas pair well with a cold glass of milk or a cup of coffee.
Suggested Side Dishes:
- Cuban Pineapple Empanadas can be served with a side of roasted vegetables or a fresh green salad.
Troubleshooting Advice:
- If the empanadas are not golden brown after baking, increase the oven temperature to 400 degrees Fahrenheit and bake for an additional 5 minutes.
Food Safety Advice:
- Always wash your hands before and after handling food.
- Keep raw and cooked foods separate to avoid cross-contamination.
Food History:
- Cuban Pineapple Empanadas are believed to have originated in Cuba in the 19th century.
Flavor Profiles:
- Cuban Pineapple Empanadas have a sweet and spicy flavor with hints of cinnamon, nutmeg, and ginger.
Serving Suggestions:
- Cuban Pineapple Empanadas can be served as a dessert or as a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Cuban