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INGREDIENTS

3 cups flour
2 sticks salted butter, softened
1 cup Evaporated milk
2 TBS sugar
1 Pineapple (or use can and dice small)
1/2 cup sugar for pineapple mix
1 cup Water
1 tsp Vanilla extract
1 pinch Salt
2 TBS Cornstarch
4 TBS Water
1 3 1/2 - 4" inch cookie cutter or such
1 Egg

Servings

INSTRUCTIONS

Get diced pineapple. Continue to chop -- you want between a tiny dice and a mince in size. Place in pot, add sugar and water, vanilla and salt. Once all sugar is dissolved (you don't hear any more scrapping in the pot as you mix), now you can turn the stove on to about 7. When it boils, lower heat to keep a slow, mild rumble in pot but not a hard, rapid boil -- for 10 - 15 minutes. Mix corn starch in 4 TBS water until smooth and pour into pot and mix rapidly and continuously for about 2-3 minutes. Turn stove off and continue to mix for about a minute then leave to the side to cool.

Get your dough out of refrigerator. Cut in half. Put half back in refrigerator. Dust flour on surface and dough. Roll out dough one direction at a time. Put parachment paper on cookie sheet. Cut out all your circles on table. Leave in place. Put your pineapple mixture to one side, keep edges free and clear. Put your finger in water and rub the edge where pineapple is and bring the other side over. This water will help the two sides mesh together. Once you remove them all from the rolled area, you can take a fork and press lightly around all the cut edge and this helps it more to seal and is very pretty as well! Place pan in refrig if you wish to continue with the other half you'd put in refrig earlier and do them the same way. The point is, keep this dough cold as much as possible to help the gluten process not fail and effect their elasticity in rolling and maintaining their shape. If you wish to re-roll any of the leftover border when you cut the dough into circles, knead it all together, cover in plastic and let rest for at least 30 before rolling.... again, to not fight the gluten process. Should get about 25-30. Beat a whole egg and paint on each empanada before cooking. You can sprinkle with sugar or colored sugar on top for extra pretty presentation.

Oven set at 350 degrees, cook around 25-30 minutes. This depends alot on how much you had your dough in the refrigerator.

THINK OF MOMMA DUKES WHEN YOU PREPARE AND ENOY!

NOTES

This dough can be used for any fruit filling or you could choose to go savory and fill with meat mixture, etc. Left over marmalade can be used with toast, or make more sweet treats!

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Pineapple empanadas

3 cups flour 
2 sticks salted butter, softened 
1 cup Evaporated milk 
2 TBS sugar 
1  Pineapple (or use can and dice small) 
1/2 cup sugar for pineapple mix 
1 cup Water 
1 tsp Vanilla extract 
1 pinch  Salt 
2 TBS Cornstarch 
4 TBS Water 
1 3 1/2  - 4" inch cookie cutter or such  
1  Egg

Mix flour and butter in bowl by hand.  Pour over half the milk in dry mix and continue to mix.  Add more milk as needed to dough.  You make have a little milk left over.   When done, wrap in plastic and put in refrigerator for 30 minutes.
Get diced pineapple.  Continue to chop -- you want between a tiny dice and a mince in size.  Place in  pot, add sugar  and water, vanilla and salt.  Once all sugar is dissolved (you don't hear any more scrapping in the pot as you mix), now you can turn the stove on to about 7.  When it boils, lower heat to keep a slow, mild rumble in pot but not a hard, rapid boil -- for 10 - 15 minutes.   Mix corn starch in 4 TBS water until smooth and pour into pot and mix rapidly and continuously for about 2-3 minutes.  Turn stove off and continue to mix for about a minute then leave to the side to cool.
Get your dough out of refrigerator.  Cut in half.  Put half back in refrigerator.  Dust flour on surface and dough.  Roll out dough one direction at a time.  Put parachment paper on cookie sheet.  Cut out all your circles on table.  Leave in place.  Put your pineapple mixture to one side, keep edges free and clear.  Put your finger in water and rub the edge where pineapple is and bring the other side over.  This water will help the two sides mesh together.  Once you remove them all from the rolled area, you can take a fork and press lightly around all the cut edge and this helps it more to seal and is very pretty as well!  Place pan in refrig if you wish to continue with the other half you'd put in refrig earlier and do them the same way.  The point is, keep this dough cold as much as possible to help the gluten process not fail and effect their elasticity in rolling and maintaining their shape.  If you wish to re-roll any of the leftover border when you cut the dough into circles, knead it all together, cover in plastic and let rest for at least 30 before rolling.... again, to not fight the gluten process.   Should get about 25-30. Beat a whole egg and paint on each empanada before cooking.  You can sprinkle with sugar or colored sugar on top for extra pretty presentation.  
Oven set at  350 degrees, cook around 25-30 minutes.  This depends alot on how much you had your dough in the refrigerator.  
THINK OF MOMMA DUKES WHEN YOU PREPARE AND ENOY!

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Nutrition

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Serving Size: 1 Serving (1283g)
Recipe Makes: 1 Servings

Calories: 2463
Calories from Fat: 345 (14%)

Amt Per Serving		% DV

	Total Fat 38.3g	51 %
	Saturated Fat 23.3g	116 %
	Monounsaturated Fat 11.8g
	Polyunsanturated Fat 1.2g
Cholesterol 146.9mg		45 %
Sodium 7526.3mg		260 %
Potassium 1551.7mg		41 %
Total Carbohydrate 508.6g		150 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 508.5g
Protein 34.5g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2463

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