Sweet and easy pineapple empanadas

Sweet and easy pineapple empanadas

Sweet and easy pineapple empanadas

Watch Mexican Made Easy
Thursday the 24th, at 21:00

Prep: 15 mins
Cook: 30 mins
Serves: 18 empanadas
Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

Method

Sweet and easy pineapple empanadas

1) Preheat the oven to 180 degrees C. Spray a large baking sheet with nonstick cooking spray. Unfold 1 sheet of puff pastry on lightly floured surface. Using a 7 1/2 cm cookie cutter or a 7 1/2 cm diameter can with the top removed, cut out 9 circles of dough. Repeat with the remaining puff pastry sheet. Put a scant teaspoon of cajeta in center of each round. Top each with a sprinkling of grated cheese and 3 or 4 pieces of pineapple. Brush the edge of each circle with the egg mixture and enclose each empanada into a half moon. Crimp the edges with fork. Transfer to prepared baking sheet and brush each empanada with the egg mixture. Crimp edges with fork.Transfer the empanadas to the prepared baking sheet and brush them with the egg mixture. Sprinkle with demarara sugar and bake until golden brown, about 25 to 30 minutes. Transfer the empanadas to a serving platter and serve warm.