Empanadas de Piña

Ingredients

• 500 g (4 cups)all-purpose flour
• 200 g (7 oz)lard or shortening — cold
• 100 g (1/2 cup)sugar
• 3/4 cupwarm water
• 1 tspfine salt
• 1ripe pineapple — peeled and finely chopped
• 150 g (3/4 cup)sugar — for the filling
• 1cinnamon stick
• 1egg — beaten, to glaze

Method

1. Start by preparing the dough. In a large mixing bowl, combine 500 g (4 cups) all-purpose flour and 100 g (1/2 cup) sugar. Add 200 g (7 oz) lard or shortening, and use your fingertips to rub the fat into the flour and sugar mixture until it resembles coarse crumbs. Gradually add 3/4 cup warm water and 1 tsp fine salt, mixing until the dough comes together into a smooth ball. If the dough feels too dry, add a little more water, a tablespoon at a time, until it holds together.
2. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for at least 30 minutes at room temperature. This resting period allows the gluten to relax, ensuring the dough rolls out easily without shrinking back.
3. While the dough rests, prepare the pineapple filling. Peel and core 1 ripe pineapple, then chop it into small pieces. Place the pineapple pieces in a medium saucepan with 150 g (3/4 cup) sugar and 1 cinnamon stick. Cook over medium heat, stirring occasionally, until the pineapple is soft and the mixture thickens, about 15-20 minutes. Remove the cinnamon stick and let the filling cool to room temperature.
4. Preheat your oven to 180°C (350°F). Once the dough has rested, roll it out on a lightly floured surface to about 1/8-inch thickness. Use a round cutter or a small bowl to cut out circles, approximately 10 cm (4 inches) in diameter. Place a spoonful of the cooled pineapple filling in the center of each circle.
5. Fold the dough over the filling to create a half-moon shape, and press the edges together to seal. You can use a fork to crimp the edges for a decorative finish. Arrange the empanadas on a baking sheet lined with parchment paper, leaving space between them to allow for spreading.
6. In a small bowl, beat 1 egg and brush it over the tops of the empanadas to help them achieve a golden color. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and cooked through to the center. The edges should be firm and the tops lightly browned.
7. While the empanadas are still warm, you can finish them by sprinkling with cinnamon sugar if desired. Alternatively, serve them as they are, allowing the natural sweetness of the pineapple filling to shine. Transfer the empanadas to a wire rack to cool slightly before serving.