Pineapple Empanadas

I love hitting up my grandmother for fun recipes—especially when those recipes are accidentally vegan…well, mostly. Instead of egg wash, I used agave nectar so my empanadas could glisten like Grandma’s. Enjoy these gems hot or cold, and chase ‘em down with a good cup of café con (soy) leche!


Pineapple Empanadas

2 cups unbleached white flour
2 tablespoons evaporated cane sweetener
2 teaspoons sea salt
2 teaspoons baking powder
1/3 cup palm oil shortening
½ cup water
1 jar pineapple preserves
agave nectar

In a large bowl, mix flour, sweetener, salt, and baking powder. Add shortening and use fingers to mix thoroughly. Add water and knead together.

Cover dough and place in refrigerator for about 5-10 minutes.

Pre-heat oven to 350 degrees.

Roll out dough on a large floured surface and cut circles about 3 ½ inches in diameter (roughly 12 circles).

Place filling in the center of each circle and lightly dab the edges with agave nectar. Seal edges together with a fork.

Line a baking sheet with parchment paper and bake for 15 minutes. Remove sheet from oven and glaze empanadas with agave nectar. Set sheet back in oven and broil empanadas until they are golden brown.