Empanadas de Pina - Pineapple Turnovers
Cooking Time: 1 hour Yield: 12 servings Level: Advance
1 egg, lightly beaten
For the Glaze:
1 teaspoon water
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:
- 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.
- Making the Glaze: Mix beaten egg and 1 teaspoon water in a bowl.
- 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.