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Empanadas de Piña
Pineapple Turnovers
Delicate, sweet pastry turnovers filled with a luscious pineapple jam. A beloved staple found in Mexican bakeries, perfect for a sweet treat.
🧂 Ingrédients
- 400 g All-purpose flour(Plus extra for dusting)
- 200 g Unsalted butter(Cold and cubed)
- 100 g Granulated sugar
- 1 Large egg(For the dough)
- 1 Egg yolk(For the egg wash)
- 2-3 tbsp Water(Ice cold, as needed for dough)
- 300 g Pineapple jam(Good quality, thick jam is best)
👨🍳 Instructions
- 1
Prepare the pastry dough: In a large bowl, whisk together the flour and sugar. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. In a small bowl, lightly beat the whole egg. Add the beaten egg to the flour mixture and mix until just combined. Gradually add ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a flat disc, wrap tightly in plastic wrap, and refrigeritate for at least 30 minutes to allow the gluten to relax and the butter to firm up.
⏱️ 15 minutes (plus 30 minutes chilling) - 2
Roll out and cut the dough: Lightly flour a clean work surface. Unwrap the chilled dough and roll it out to about 1/8-inch (3mm) thickness. Using a round cutter (approximately 4-5 inches or 10-12 cm in diameter), cut out circles of dough. Reroll scraps gently as needed, being careful not to overwork the dough. Place the dough circles on a baking sheet lined with parchment paper.
⏱️ 15 minutes - 3
Fill and seal the empanadas: Place about 1-2 tablespoons of pineapple jam in the center of each dough circle, leaving a 1/2-inch (1.5 cm) border clear. Moisten the edges of the dough circles with a little water. Fold each circle in half to create a semi-circle, pressing the edges firmly to seal. You can crimp the edges with a fork for a decorative finish and extra security.
⏱️ 15 minutes - 4
Bake the empanadas: Preheat your oven to 180°C (350°F). In a small bowl, whisk together the egg yolk with 1 teaspoon of water to make an egg wash. Brush the tops of the empanadas generously with the egg wash. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
⏱️ 20-25 minutes
💡 Conseils de pro
- ✓Ensure the butter is very cold for a flaky pastry.
- ✓Do not overfill the empanadas, as the jam may leak out during baking.
- ✓Seal the edges very well to prevent the filling from escaping.
- ✓For a crispier crust, you can prick the top of the empanada once with a fork before baking.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Experiment with other fruit jams like guava, apple, or berry.
- For a savory twist, use a pumpkin or sweet potato filling.