Pineapple Empanada

What you'll need



To mix; combine Bizcocho mix (100%), shortening (30%), yeast (5%), cinnamon (.63%) and water (25%) in the bowl of a mixer fitted with a paddle attachment.  Mix on speed 1 for 1 minute or until the dry mix is absorbed. Scrape bowl. Mix on speed 3 for 5 minutes. Scrape bowl. Mix on speed 3 for an additional 5 minutes. Scrape bowl. Let the mixture rest in the bowl for 30 minutes. Remove from bowl and form into a large ball. Portion into 3 oz pieces and roll into balls. Dip each portion into flour and flatten. Roll to a 5”x 5” circle that is roughly 4mm thick. Place 3 oz filling (3, #40 purple scoops) into the center of each. Wet the inside edge closest to you and pull the dough over the filling and press to seal the edge. Try not to get any filling in the seam, if possible. Tightly fold the edges in toward the filling. Proof for approximately 35 minutes. Brush with egg wash and top generously with sanding sugar. Cut a few small vents in the top of each with a paring knife. Bake at 350°F for approximately 30 minutes or until the dough is a medium golden brown.

Additional Info

Chef Tips

To make egg wash, use a ratio of 2:1 whole eggs:water.  For example, for every pound of eggs used, add 8oz water.  Mix together and add a pinch of salt if desired.

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Pie Dough, Hand Pie, Tropical, Fruit, Yeast, Latin America, Turnover

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Pineapple Empanada

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