Ingredients:
1 can of crushed pineapple (drain, but keep juice)
1 can of pineapple tidbits (drain, but keep juice)
1/8 tsp of ground nutmeg
1/8 tsp ground ginger
1 1/4 tsp of ground cinnamon
2 tbsp of white sugar
Pineapple Juice
3 tbsp of cornstarch
3 cups of flour
2 tsp of baking Powder
1/2 tsp of salt
1/2 cup of shortening
3 eggs
1/2 cup of milk
Instructions
Filling:
1. Drain can of crushed pineapple
2. Transfer drained pineapple to sauce pan
3. Do the same with can of pineapple tidbits
4. Save juice from both cans of pineapple pieces
5. Add 1/4 tsp of cinnamon, 1/8 tsp of nutmeg, 1/8 of ginger, 1/2 cup of sugar, and 3/4 cup of pineapple juice to saucepan with pineapple chunks
6. Let mixture come to a boil, then cover and let simmer for 45 minutes
7. After filling has simmered, drain excess juice into remaining pineapple juice
8. Allow juice to cool, then add 3 tbsp of cornstarch to cooled juice and mix in well
9. Add the mixture of cornstarch and juice to sauce pan
10. Stir and simmer until thickened. Let cool after the desired consistency has been reached
Dough:
1. In a bowl, add 3 cups of flour, 2 tsp of baking powder, 1/2 tsp of salt, 2 tbsp of white sugar, and 1 tsp of cinnamon. Mix well
2. In a separate bowl, mix 2 eggs and 1/2 cup of whole milk
3. Add 1/2 cup of shortening to the first bowl, with the dry ingredients. Then add in the mixture of eggs and milk, blend until it is all combined
5. Knead into 2 spheres, wrap in plastic and refrigerate for 20-30 minutes
Empanadas:
1. Lightly beat 1 egg to create egg wash
2. On a floured surface, split dough into 12 balls
3. Roll each ball into a small flat circle
4. Add a dollop of filling
5. Wet bottom edge with egg wash
6. Fold towards you and roll edges to seal
7. Coat in egg wash, pierce holes (allows steam to escape) and sprinkle with raw sugar
8. Add parchment paper and place empanadas in air fryer
9. Set at 320F for 13 minutes
10. Enjoy!
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