👨‍🍳 作り方

1. 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. 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. 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. 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