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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Empanadas » Empanadas~ Mexican Hand Pies

Empanadas~ Mexican Hand Pies

December 14, 201616 Comments

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It’s that time of year when I scrambling to finish holiday recipe assignments so that I can concentrate on my Christmas baking. The rush is all part of the fun, even though it does not seem like it at the time.  For today’s post I share with you my two favorite empanadas that I like to share with family and friends for Christmas. Piña, pineapple, of course! And cajeta or dulce de leche (caramel) empanadas. I just prepared some pineapple filling last night and hoping to start my baking tomorrow! 
 
 
Empandas de Piña-Pineapple Handpies
 
 
Empanadas de Piña ~ The Original Recipe I learned from my family to prepare all sweet empanadas, including pumpkin, pineapple and cajeta(ducle de leche). The dough is a bit more rustic and delicate to work with, but it works! It really does come together in the end. The texture is slightly different from the other recipe. It will have more of a shortbread texture in the beginning and will soften a bit once stored in an airtight container.
 
 
 
Empanadas de Piña-Pineapple Handpies
 
 

Pineapple Empanadas(Empanadas de Piña)

Essential for the holidays are these two empanadas! Pineapple and cajeta(dulcede leche).
4.86 from 7 votes
Print Pin Rate
Course: Dessert, Empanadas
Cuisine: Mexican
Servings: 24 empanadas

Ingredients

Dough Recipe

  • 1 1/4  cups shortening, 8 ounces
  • 3/4  cup water, 6 ounces
  • ½  teaspoon anise seeds
  • 1- inch piece cinnamon stick
  • 3½-4  cups flour 1 lb flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½  cup sugar plus more for dusting
  • 1 tablespoon ground cinnamon for dusting

For Pineapple Filling

  • 5   full cups finely chopped fresh pineapple
  • ¾  cup organic cane sugar if available
  • Juice of 1/2 lemon
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water until smooth

Instructions

  • Dough: Combine the anise seeds, cinnamon stick, and water. Cook in the microwave for 1½ minutes. Let steep for a few minutes, strain and set aside. Transfer the shortening to a microwave-safe bowl and heat for 30 seconds to soften. To the shortening, mix in the strained cinnamon/anise tea and gently stir.
  • In another bowl whisk together 3 1/2 cups of flour, salt, baking powder and sugar. Reserve the remaining 1/2 c of flour.
  • Gradually mix in the wet ingredients into the dry ingredients, until the dough forms and is no longer sticky.  Knead on a flat surface for 5 to 7 minutes. If the dough feels sticky while kneading, add minimal reserved flour and work it in. Cover the dough with plastic wrap and let it rest.
  • Pineapple filling. In a large nonstick skillet, add the  fresh pineapple and heat to medium heat. Add the sugar and lemon juice. Stir well to combine. Lower the heat and continue cooking for 50 minutes to 1 hour,  or until most of the liquid is absorbed.  Taste for sweetness as it cooks down. Mix in the vanilla.  mix your cornstarch slurry and gradually mix that in to the hot pineapple. It should become thick and very sticky after a minute. If you can run a spoon through the center with no liquid showing in the center, then it’s done. Let cool.
  • Fill: When filling is cool and dough has rested, form   24  to 28 (1½-inch) dough balls and set aside. Preheat the oven to 375ºF. Take one dough ball at a time and roll out to about 4 inches. Fill with 1½ to 2 tablespoons of filling, fold over, and using a fork,  or your fingers, press edges together to seal empanada. Do not overfill.
  • Bake: Transfer empanadas to a parchment lined baking sheet and bake for 25 to 28 minutes or until golden brown.  If you like them a little more brown on top, cook under the broiler for less than one minute. In a small bowl combine 1/2 cup sugar with 1 tablespoon of ground cinnamon. While still slightly warm, roll in a cinnamon/sugar mixture. Yields 24  to 28 small empanadas.

Notes

The key to preparing a good empanada is to find the recipe that works best for you. it should be an enjoyable experience, not stressful. Lol! Invest in an inexpensive digital scale for your kitchen. Weighing out the flour and shortening is what helped me to prepare a better dough recipe.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
 
 
Empanadas de Piña
The picture above was taken in Monterrey, Mexico in December 2011. I was visiting famlia and my sweet Tia Miné prepared the family recipe for pineapple empanadas. I was thrilled to see them come together, step by step. She passed away suddenly this past year and now these recipes are that much more special to me. 
 
Empanadas de Cajeta, Piña....
After a bit of practice, the pinch and fold method will become easier. You could brush with egg wash before sealing, but I did not do that this time.
Empanadas de Cajeta, Piña....Dulce de Leche
I like to space my empanadas out, just in case any of them leak.
Empanadas de Cajeta-Dulce de Leche
The dough will tear in places, but the filling should stay in place.
empanadas-de-cajeta-con-nuez
Once you dredge them in the cinnamon and sugar, it covers up any little holes.
Empanadas de Cajeta-Dulce de Leche
Cajeta Con Nuez-Pecan and Dulce de Leche
 
3 cups  of Mexican cajeta or dulce de leche
3 large egg yolks
1/2 to 3/4  cup crushed pecans
 
Mix all the ingredients until well incorporated. This will be your cajeta(dulce de leche filling). Follow directions for filling and baking empanadas.
Empanadas de Cajeta Con Nuez-Dulce de Leche and Pecan
 
Empanadas de Cajeta Con Nuez

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Filed Under: Dessert First, Empanadas, Traditional Mexican Recipes Tagged With: Dulce de Leche Empanadas, Empanadas de Cajeta, Empandas de Piña, Traditional Mexican Recipes

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Reader Interactions

Comments

  1. Loretta Mello-Rendon

    December 14, 2016 at 2:12 pm

    You are so talented! The other day I made carne en su jugo and my family loved it! And super easy on a weeknight. So glad I found you!

    Reply
    • Sonia

      December 14, 2016 at 3:01 pm

      That’s wesome to hear Loretta! Thank you following along! Thanks for the feedback!

      Reply
  2. Diane

    December 14, 2016 at 7:29 pm

    Thank you for sharing. I am anxious to try the dough as it reminds me of flavors I’ve had before in empanadas but have been unable to duplicate and both fillings look delicious!

    Reply
    • Sonia

      December 16, 2016 at 7:34 pm

      Thanks Diane! It is the recipe I use when I want the empanadas that i grew up with.

      Reply
  3. Alice

    July 21, 2019 at 3:55 pm

    Sorry to read of your Gma. I too have been looking for pandaria soft dough. I cannot get the recipe to print. Can you advise?

    Reply
    • Sonia

      July 21, 2019 at 8:09 pm

      Hi Alice,

      I just printed the pineapple empanada recipe with no problem? Is that the recipe you were trying to print?

      Reply
  4. Esther

    December 23, 2020 at 4:39 pm

    Do you happen to have the original recipe for empanadas con cerveza

    Reply
    • Sonia

      December 23, 2020 at 5:42 pm

      You can find that empanada dough recipe on my post for empanadas de pollo(chicken empanadas). That same dough I use for pineapple and other fruit empanadas. it was shared with me years ago by my tia Minerva from Monterrey.

      Reply
  5. Pat

    September 2, 2021 at 11:42 am

    Looking for pumpkin filling. Hope you have a recipe for that. Thank you for you pie crust recipe.

    Reply
    • Sonia

      September 2, 2021 at 12:28 pm

      Pumpkin filling recipe is on my blog. Did you do a search for pumpkin empanadas or empanadas de calabaza? Calabaza en Tacha

      Reply
  6. Arturo Cordova

    October 28, 2021 at 3:15 pm

    My mother’s name was Minerva! Not a very common name. When I read the name of your Tia, it made me smile from the fond memories of cooking with my mother.

    Reply
    • Sonia

      October 28, 2021 at 4:46 pm

      My tia Miné was a person I always looked up to my whole life. When she passed away suddenly, it was a sad day. I am happy the mention of her name brought you happy memories.

      Reply
  7. Ruby Calderon

    February 24, 2022 at 3:42 pm

    I made 315 of these over the weekend and they came out super delicious!! Thank you for sharing the recipe!! ❤️

    Reply
    • Sonia

      February 25, 2022 at 8:02 am

      315??? Wow! That’s a lot of empanadas! You go girl!! Thank you for taking the time to comment. I really appreciate it!

      Reply

Trackbacks

  1. Soft Dulce de Leche Empanadas | La Piña en la Cocina says:
    May 21, 2017 at 8:23 am

    […] https://pinaenlacocina.com/empanadas-mexican-hand-pies/ […]

    Reply
  2. Vegan Mexican Desserts - 25 Recipes for Cinco de Mayo - LynSire says:
    February 18, 2023 at 6:51 pm

    […] Get this recipe from Piña en la Cocina. […]

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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