Empanadas de Piña
also called empanada de pina · empanada de piña · empanadas de calabaza · empanadas de camote · pineapple turnover · fruit turnover · pastes
- Panadería
- serves 16
- recipe says 1 hr 20 min
- Cookies
Three ways to read this recipe
The table
| 3/4 cup(150 g; cold, in pieces)lard | rub the fat into the dry | bring together with egg and milk, chill 30 min | roll thin and cut 16 rounds | fill, fold and crimp | wash, sugar and bake at 375°F 20 min |
| 3 cups(360 g)all-purpose flour | |||||
| 1/4 cup(50 g)granulated sugar | |||||
| 1 tsp(6 g)table salt | |||||
| 1 tsp(4 g)baking powder | |||||
| 1 large(50 g)egg | |||||
| 1/2 cup(120 mL)whole milk | |||||
| 500 g(one batch, cold)relleno de piña | |||||
| 1 large(50 g)beaten egg | |||||
| 2 Tbs(25 g)granulated sugar | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.
1rub the fat into the dry
2bring together with egg and milk, chill 30 min
goes in with what step 1 made
4fill, fold and crimp
goes in with what step 3 made
5wash, sugar and bake at 375°F 20 min
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 50 min3 of 5 steps give no time
- Needs you
- none given
rub the fat into the dry
not timedfrom the start
bring together with egg and milk, chill 30 min
30 minwalk awayfrom the start
roll thin and cut 16 rounds
not timed30 min in
fill, fold and crimp
not timed30 min in
wash, sugar and bake at 375°F 20 min
20 minwalk away30 min in
- you can walk away
- never timed
Goes with
See how it is written
>> title: Empanadas de Piña
>> category: Cookies
>> tags: pastry, pineapple, mexican, turnover, oven
>> counters: Panadería
>> aka: empanada de pina, empanada de piña, empanadas de calabaza, empanadas de camote, pineapple turnover, fruit turnover, pastes
>> pairs-with: relleno-de-pina
>> servings: 16
>> time: 1 hr 20 min
>> step: rub the fat into the dry
Rub @lard{3/4%cup}(150 g; cold, in pieces) into @all-purpose flour{3%cup}(360 g), @granulated sugar{1/4%cup}(50 g), @table salt{1%tsp}(6 g) and @baking powder{1%tsp}(4 g) until it looks like coarse meal with some flakes left whole.
>> step: bring together with egg and milk, chill 30 min
Bring @&(~1)crumbs{} together with @egg{1%large}(50 g) and @whole milk{1/2%cup}(120 mL), knead it two or three times only, then ~chill{30%min}.
>> step: roll thin and cut 16 rounds
Roll @&(~1)dough{} 1/8 inch thick and cut 16 rounds of 4 inches, re-rolling the scraps once.
>> step: fill, fold and crimp
Spoon @relleno de piña{500%g}(one batch, cold) onto @&(~1)rounds{}, a heaped tablespoon just off centre, fold each over and crimp the edge with a fork or a repulgue.
>> step: wash, sugar and bake at 375°F 20 min
Brush @&(~1)filled empanadas{} with @beaten egg{1%large}(50 g), scatter @granulated sugar{2%Tbs}(25 g) over, cut one steam slit in each, and bake at 375°F for ~bake{20%min} until deep gold.