I am currently in Costa Rica teaching a nutrition class as professor in residence at the new Samford campus, (Finca de Samford). Our class made these Empanadas de Fruta last week and I thought it would be a sweet tropical treat to take to a Super Bowl party! Even though the high amount of vitamin C is lowered in cooked pineapple, it still has more than many other fruits and retains its antioxidant power.
Nutritional information for pineapple
Empanadas de Pina (Pineapple)
Makes about 16 empanadas (doubles or triples easily)
Ingredients:
For the filling:
2 1/2 cups fresh pineapple in chunks, finely chopped
1/3 cups granulated sugar
1 Tablespoon lemon juice
1 Tablespoon corn starch
1 Tablespoon water
For the pastry:
1/2 cup all purpose flour
1/4 teaspoon baking powder
1 Tablespoon granulated or brown sugar
4 Tablespoons cold butter, cut into pieces
1/4 cup cold milk (can use water)
1 whole egg, plus egg white
Cinnamon and granulated sugar mixture
Instructions:
- In a wide pot or saucepan, mix the pineapple, sugar and lemon juice and place over a medium heat. Stir to dissolve the sugar and bring to a simmer. Reduce heat and simmer for around 25-30 minutes.
- Mash the pineapple to break it down and cook so it thickens and the mixture becomes thick like jam.
- Combine the corn starch and water and stir to form a slurry. Add it to the pineapple mixture and stir until well combined. Cook for a minute or two more to thicken – it should be very thick. Set aside to cool.
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Put the flour, baking powder, and salt in a food processor and pulse to mix. Remove around 1 ½ – 2 Tablespoons of the egg white and set aside. Add the rest of the egg along with the butter and milk. Pulse to mix and bring the mixture together. Mixing can be done with a pastry cutter or your fingers.
- On a floured counter, press the dough together until it forms a disk. Wrap in plastic wrap and chill for at least 30 minutes or until ready to use.
- Roll out the dough on a floured surface (about 1/8 inch). Using a 2 ¾ inch cookie cutter, cut out circles.
- Put a Tablespoonful of the pineapple mixture slightly to one side of each pastry circle, but away from the edges. They should look fairly full but with enough space to fold one side over and then seal the edges.
- Fold the top side of the circle over the filling and press the two edges together. Seal with a fork.
- Place on the prepared baking sheet- not touching. Brush with reserved egg white and sprinkle with cinnamon and sugar if you like. Bake for 20-25 minutes or until they are golden brown.
Adapted from www.puravidamoms.com
