Candied Orange and Pineapple Empanadas


Candied Orange and Pineapple Empanadas

Candied Orange and Pineapple Empanadas

Empanadas de Naranja con Piña

Recipe Yield

18 empanadas

Cooking time

1 hour 35 minutes

Rate this recipe

5 from 7 votes


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!

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28comments inCandied Orange and Pineapple Empanadas

  1. Cheryl Vasquez

    Mar 26

    My husband and I love watching your show and love learning new dishes to make together ❤️

    1. Pati Jinich

      Mar 31

      Thanks so much you guys!

  2. 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! 🙂

    1. 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!

  3. Lulu Somohano

    Feb 19

    What can I do to prevent the empanadas from spilling the filling while baking?

    1. Pati Jinich

      Mar 08

      Just make sure you close them super well, use a fork to stick both sides together if necessary 🙂

  4. Mary Salcido

    Jan 17

    Thank you for sharing the empanada recipe and all the other delicious Mexican recipes. 😋

    1. Pati Jinich

      Jan 29

      My pleasure Mary, have fun in the kitchen!

  5. 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 ❤️🙏

    1. Pati Jinich

      Dec 11

      This is incredibly kind of you Olga, thank you!

  6. 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

    1. Pati Jinich

      Oct 28

      Thanks for your kindness Chris, so glad you like the empanadas!

    2. Thom

      Jan 14

      Thanks Pati! Awesome recipes! You have opened up the world of empanadas! My wife thanks you too!

      1. Pati Jinich

        Jan 30

        Thanks to you both guys!

  7. 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.

    1. Pati Jinich

      Oct 28

      Que padre que pudieron ir a Capri, que rico! En vez de cerveza pudieras usar agua mineral 😉

  8. 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,


    1. Pati Jinich

      Oct 26

      Thanks for all the love and kindness Carmen, un abrazo!

  9. Dora swope

    Oct 11

    Your receipes are always great thank you

    1. Pati Jinich

      Oct 24

      My pleasure Dora 🙂

  10. 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!

    1. Pati Jinich

      Oct 24

      So glad you have been tuning in, gracias!

  11. Laurice

    Oct 08

    Thank you for your delicious and easy to do recipes..laurice

    1. Pati Jinich

      Oct 24

      Thanks to you for following Laurice 🙂

  12. Richard Markarian

    Sep 07

    I love this recipe 😋

    1. 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!

  13. Sarah

    Sep 07

    I need short cuts, poor cook. So can I use store bought dough and canned pineapples? Thank you!

    1. 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!

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