Coconut Empanadas Recipes

Steps:

• 1. For the dough, stir together the flour, baking powder, and salt. Cut in the shortening until the pieces are the size of small peas. Beat together the milk and egg. Add to the flour mixture, stirring till combined. Form the dough into a ball. Cover and chill for 1 hour.
• 2. In a saucepan, combine sugar and 1/4 cup water. Cook and stir until the mixture is bubbly and the sugar is dissolved.
• 3. Reduce heat and add the butter and sweetened condensed milk, stirring until the butter is melted. Stir in the coconunt, salt, nutmeg, and cinnamon. Cool.
• 4. Divide the dough into 8 portions.
• 5. On a lightly floured surface, roll each dough portion into a 6 inch circle. Place 3 tablespoons coconut mixture on each dough circle, slightly off center.
• 6. Moisten the edges with water, Fold in half and seal with a fork.
• 7. Place on a baking sheet. Brush with more milk and sprinkle with sugar. Bake in a 400° oven for 15 minutes or until golden.

Steps:

• To make dough: Sift flour & salt into a large bowl: Add shortening and mix with electric mixer on medium speed for 2 minutes (the mixture should look like a coarse meal).
• Add sour cream and stir: Add i/2 of water at a time, stirring until the dough forms a ball.
• Divide dough into 24 small balls and place on plate, cover with plastic wrap and refrigerate 15 minutes.
• Heat oven to 425°F and spray 2 large baking sheets with cooking spray; set aside.
• To make filling: Combine WELL DRAINED pineapple, sugar or Splenda, coconut, and vanilla in bowl; set aside.
• Using the 3 T flour as needed, roll each dough ball into a 6-inch circle.
• Place 2 T filling in the center of each dough round:Roll& pinch edges of dough together to seal: place on baking sheet.
• Pierce empanadas with a fork and brush tops with sweetened condensed milk.
• Bake for 18 minutes or until golden.
• Cool& serve.