Empanadas de Pina - Pineapple Turnovers

• Cooking Time: 1 hour
• Yield: 12 servings
• Level: Easy

Ingredients

• 3 cups corn flour (masa harina)

• 1 teaspoon baking soda

• 1 teaspoon vegetable oil

• 1/2 cup white vinegar

• 1 cup warm milk

• A pinch salt

• 1 cup vegetable oil

• 1/2 cup butter

• For the Filling:

• Pineapple Jam

• For the Glaze:

• 1 egg, lightly beaten

• 1 teaspoon water

Directions

1. Making the Dough: Combine corn dough flour and baking soda in a bowl. Add 1 cup warm milk, vegetable oil, vinegar, salt and oil stir until dough forms. Turn the dough out onto a floured board and knead for 1 minute.

2. Making the Glaze: Mix beaten egg and 1 teaspoon water in a bowl.

3. Making Turnovers: Preheat the oven to 482 F (250 C). Roll dough out 1/8 to ¼ inch thick. Cut the dough into circles of 4 – 5 inch diameters. Brush rounds with water. Place 2 tablespoon pineapple jam filling on each round. Fold over and seal by crimping with a fork, making a narrow rim. Brush turnovers with the glaze. Butter a banking sheet. Place turnovers on baking sheet. Bake turnovers for 12 minutes or until the tops are lightly brown. Serve warm or cold.