Pineapple Cream Cheese Empanadas (Hand Pies)
At The Corner of Happy And Harried
At The Corner of Happy And Harried
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • These sweet empanadas or mini hand pies are filled with a pineapple jam and cream cheese filling
  • 30 mins Cook time
  • 15 mins Total time
  • 45 mins These sweet empanadas or mini hand pies are filled with a pineapple jam and cream cheese filling
  • 12 You will need
  • sugar
  • 1½ - 2 cups Lemon juice - 2 tbsp, freshly squeezed Cardamom powder - ¼ tsp Nutmeg - 1 pinch, grated Pineapple Cream Cheese Empanadas (Hand Pies), Pineapple jam - 1 cup Cream cheese - ½ cup, softened Readymade pie crust - 2 numbers Egg - 1, for egg wash Coarse sugar - 2-3 tbsp, to sprinkle on top How to: Pineapple Jam: Mix together pineapple, sugar and lemon juice in a deep, thick-bottomed pan. (Use 1½ cups of sugar if fruit is very sweet or more sugar as needed). Bring the mixture to a boil on medium-high heat and boil for 5 minutes Now reduce heat and cook till jam comes together and the mixture is reduced. Stir in between and mash some (but not all) of the fruit pieces with the back of a ladle or a clean, dry potato masher. (See notes for checking doneness of the jam.) Sprinkle cardamom powder and nutmeg and stir well. Once done, remove from heat immediately. Spoon jam into clean, sterilized glass jars, cool completely, cover tightly with lid and refrigerate. Pineapple Empanadas (Hand Pies): Pre-heat oven to 350 deg.F. Line a couple of large baking sheets with parchment paper. Set aside. In a bowl, mix together the jam and cream cheese to make a creamy filling. Lightly flour the working surface and roll out the pie crusts. Cut out circles of 3" diameter. Re-roll scraps and use. Place 1-2 tsp filling in the center of each circle. Lightly moisten the edges with water, fold over and seal. Crimp edges with a fork. Make a couple of small slits on top. Make egg wash by whisking the egg with 2 tsp water. Brush the tops of shaped empanadas with egg wash. Sprinkle some coarse sugar on top. Bake for 15-18 minutes or till golden in color. Remove from oven and cool before storing in airtight containers. Notes: 1. When jam is done, it will have a glossy sheen to it. You can also do the following tests to determine if jam is ready.2. Before starting, place a couple of small plates in the freezer. To check if jam is done, place a blob of hot jam mixture on the cold plate. Cool it for a few seconds in the freezer and run a finger across it. If the mixture gels and you are able to run your finger through it without it being runny, the jam is done. Else, cook for a couple more minutes and test again.3. You can also test using the spoon method. Dip a metal spoon into the hot jam mixture and allow it to slide off the spoon. Initially, it will fall off as individual drops. When jam is done, it will slide off the spoon as one mass (or a sheet).4. Always remember that the jam will thicken when cool. So take care not to overcook it.5. To make smaller hand pies like the heart-shaped ones, use cookie cutters to cut out dough shapes. Place a little filling on one shape, cover with another piece and crimp edges closed. Bake smaller shapes for 12-15 minutes 3.5.3226

Instructions

Comments

Log in or Register to write a comment.