Empanadas were the first baked treat I made with my Abuelita Cuca. I was nine years old and always seemed to find myself drawn to the kitchen when I heard her chopping and, stirring away in the numerous pots on the stove. At nine I couldn’t understand how she could efficiently manage four steaming pots all at the same time, without hesitation or even breaking a sweat. I am excited to be partnering with Land O’ Lakes this year to bring you exciting new recipes. Thank you for supporting the brands I collaborate with.
I would sit at the table watching her every move. A quick stir, a quick flip, a few pinches of seasoning, her tiny hands were graceful and confident. She would turn to me and ask if I wanted to help. I jumped at every chance she gave me to help her in the kitchen.
She handed me a ball of dough and quickly instructed me on the proper way to roll it out. We were making pumpkin empanadas for the holidays. My rolled dough was a mess while hers was a perfect circular shape. She then handed me the glass to cut out the circles. Cutting the empanada circles was my favorite part – and it still is.
Once cut, we filled, folded and pinched the edges. A few strokes of egg wash and they were off to the oven to bake until golden brown. As they baked, the entire house was filled with a heavenly aroma of pumpkin and canela (cinnamon). Over the years, I’ve shared numerous empanada recipes with you. And with each new empanada recipe, I receive the sweetest emails and Facebook messages on how you enjoy them so much.
When Land O’Lakes asked me to share a fun holiday dessert, I first thought to share a fun Bundt® cake, but then, what else screams the holiday in Texas? Empanadas have quickly become a Texas tradition that we lovingly received from our friends from the south of the border. In Texas, Mexican food has prominently found a home, which makes this Tejana extremely excited to walk into any local panderia to see fresh empanadas baked daily.
Today I want to share with you a pineapple empanada that has become pretty popular here in South Texas as a holiday gift basket addition. Nothing makes me happier than to see so many home cooks baking homemade empanadas at home. Today’s empanadas feature Land O Lakes® Honey Butter Spread, which gives our empanada dough the sweetest touch of honey that enhances the flavor of the pineapple.
Our filling consists of canned pineapple, as I find many home cooks already have canned pineapple in their pantry. The filling comes together in a snap. You can also make the filling up to a week in advance, then store it in the fridge until you are ready to make your dough.
For the dough, I rely on my food processor, as it cuts the kneading time in half and doesn’t give my chilled Land O Lakes® Honey Butter Spread a chance to come to room temperature. Adding chilled butter spread to the dough is essential to create the flakiest dough.
I’m also including a short video on how to prepare these empanadas. As you can see, I’ve gotten better in my empanada making skills. Just look at how I roll that dough out! Abuelita Cuca would be proud.
- 2 cups crushed canned pineapple
- 3/4 cup piloncillo, grated
- 2 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 2¼ cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cold water