Candied Orange and Pineapple Empanadas
Empanadas de Naranja con Piña
Recipe Yield
18 empanadas
Cooking time
1 hour 35 minutes
Rate this recipe
Ingredients
For the dough:
- 1 pound (or 3 ½ cups ) all-purpose flour
- 1 tablespoon grated piloncillo or dark brown sugar
- ½ teaspoon kosher or coarse sea salt
- ½ teaspoon baking powder
- ¼ cup unsalted butter diced
- ¼ cup vegetable shortening diced
- 1 cup light beer
For the filling:
- 1 orange
- 1 lime
- 1 large pineapple peeled, cored and cut into small dice (about 6 cups)
- 1 cup piloncillo about 7 ounces (can be in a chunk or grated), or dark brown sugar
For the topping:
- 1 egg
- ¼ cup granulated sugar
- 1 teaspoon ground canela or true cinnamon
To Prepare
To make the dough:
- In a large bowl, combine the flour, sugar, salt, and baking powder. Add the butter and vegetable shortening and mix them with your hands with the flour mixture, you will get a crumbly consistency. Pour the beer into the mixture and knead with the rest of the ingredients, until it is all well incorporated, it may feel a bit lumpy. Shape into a ball, wrap in plastic wrap, and refrigerate anywhere from 30 minutes to overnight.
To make the orange and pineapple filling:
- Peel the rind from the orange and lime. Reserve. Peel the pith from the orange and lime and discard. Cut oranges and limes into segments, removing membranes in between with the help of a paring knife or small sharp knife. Place the rinds and seeds (if any) in a cheesecloth and tie with kitchen twine.
- Place the pineapple, orange and lime segments and piloncillo in a medium saucepan over medium-high heat. Tuck the cheesecloth with the rind and seeds amongst the fruit. Cook until it starts boiling and you see a considerable amount of juices on the bottom of the pan, about 5 to 6 minutes.
- Reduce heat to medium-low and continue cooking for about an hour until the pineapple looks caramelized, and the orange and lime segments have broken down into the mixture and there is very little juice, which will have turned into a runny syrup in the bottom of the pan. Turn off the heat, set aside and let cool.
To make the empanadas:
- Remove the dough from the refrigerator. Divide the dough into 18 portions and shape them into balls placing each one on a baking sheet as you form them. Cover with a kitchen towel and let rest for 10 to 15 minutes.
- Preheat the oven to 350℉ and set racks on the upper and lower thirds. Cover two large baking sheets with parchment paper.
- Flour your countertop and one by one, roll out each ball of dough to about a 5-inch round. Set a small bowl with water on the side. Spoon a very generous tablespoon of the orange and pineapple filling in the center of the round, wet the edges with water using a brush or your fingers. Tightly close the edges and shape the empanada either using the folding method or by pressing the edge with a fork. Place on the parchment-lined baking sheets as you move along.
- In a small bowl, beat an egg. In another bowl, combine the sugar with the cinnamon. Brush the empanadas with the egg wash and sprinkle with the cinnamon sugar mixture. Bake for 35 minutes or until golden brown. Eat solo, or with ice cream!
Comments
28comments inCandied Orange and Pineapple Empanadas
Cheryl Vasquez
Mar 26
My husband and I love watching your show and love learning new dishes to make together ❤️
Pati Jinich
Mar 31
Thanks so much you guys!
Jennifer F
Mar 31
I’ve been wanting to try this recipe for quite some time and finally tried it out tonight. It’s hard to find tasty fresh pineapple here in Colorado so I used apples (4 cups) and strawberries (2 cups) instead. I didn’t have vegetable shortening and substituted with solidified coconut oil. They came out great! I’ll definitely be making these again. Thank you Pati, I look forward to trying more of your recipes! 🙂
Pati Jinich
Jun 12
So glad you were able to give your own twist with the ingredients you had on hand Jennifer, way to go!
Lulu Somohano
Feb 19
What can I do to prevent the empanadas from spilling the filling while baking?
Pati Jinich
Mar 08
Just make sure you close them super well, use a fork to stick both sides together if necessary 🙂
Mary Salcido
Jan 17
Thank you for sharing the empanada recipe and all the other delicious Mexican recipes. 😋
Pati Jinich
Jan 29
My pleasure Mary, have fun in the kitchen!
Olga Marie Guerrero , Austin, Texas
Nov 15
This is Awesome; Thanks fort
Sharing. You Are So Gifted !! May
You Have Many More Years Of
Cooking And Showing Your Works
To The WORLD ❤️🙏
Pati Jinich
Dec 11
This is incredibly kind of you Olga, thank you!
Chris
Oct 22
I did watched Mrs Pati Jinich preparing the empanadas. I followed the recipe. Now I don’t have to buy the empanadas at the stores which are so expensive. Thank Mrs Pati Jinich for teaching us throughout the PBS Channel how to make & preparing food with simple recipes from you. 😊 Thank Chris
Pati Jinich
Oct 28
Thanks for your kindness Chris, so glad you like the empanadas!
Thom
Jan 14
Thanks Pati! Awesome recipes! You have opened up the world of empanadas! My wife thanks you too!
Pati Jinich
Jan 30
Thanks to you both guys!
Claudia Kulllick
Oct 20
Hola Pati,
Can I sub the beer? que recomiendas? Love your show!, gracias por brindar a otros la oportunidad de conocer mas de nuestro pais a traves de nuestra cultura y gastronomia. Despues que vi tus episodios en el Capri, aproveche y lleve a mi familia cuando estuve de paseo alla. Riquisimo! Un abrazo.
Pati Jinich
Oct 28
Que padre que pudieron ir a Capri, que rico! En vez de cerveza pudieras usar agua mineral 😉
Carmen Lucero
Oct 15
Pati, I just finished watching your show today, October 15, 2022, and it made me so hungry. Ahorita ya estoy antojada de todo!! I hope I can find a recipe for the wonderful pumpkin empanadas I watched the ladies make. I’m so glad I found you. Yo también soy de México, pero ya tengo más de 50 años aquí en estados unidos. My mother lived in Oaxaca, Mexico City, Veracruz, and Cd., Juarez, Chihuahua. We got to taste many of her souther México dishes. I am printing your recipes to try them out myself. Thanks so much for sharing!!
Mucho cariño,
Carmen
Pati Jinich
Oct 26
Thanks for all the love and kindness Carmen, un abrazo!
Dora swope
Oct 11
Your receipes are always great thank you
Pati Jinich
Oct 24
My pleasure Dora 🙂
Maria
Oct 08
I just watched the show and the empanadas looked delicious. I cannot wait to try this recipe. I love your show. Thank You!
Pati Jinich
Oct 24
So glad you have been tuning in, gracias!
Laurice
Oct 08
Thank you for your delicious and easy to do recipes..laurice
Pati Jinich
Oct 24
Thanks to you for following Laurice 🙂
Richard Markarian
Sep 07
I love this recipe 😋
Pati Jinich
Sep 11
So glad you do Richard! Soon you will be able to watch me prepare this empanadas when the new season premieres on September 16, yay!
Sarah
Sep 07
I need short cuts, poor cook. So can I use store bought dough and canned pineapples? Thank you!
Pati Jinich
Sep 11
You can, store bought dough is fine, just make sure to watch the sugar and piloncillo because canned pineapple is already way to sweet. Enjoy!