Pastelitos de piña / Pineaple pie

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness while brown sugar enhances flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk offers a lower-calorie option while still adding moisture.

Wash the pineapple with lukewarm water and sodium bicarbonate.

Cut the pineapple into dice and place it in a saucepan.

Add cardamom seeds (opened up), 3/4 cup of organic sugar, and 1 cinnamon stick to the saucepan.

Cook for about 20 minutes or until it looks caramelized, then remove the cinnamon stick and let it cool down.

In a bowl, combine 2 cups of all purpose flour, 125ml of butter, 1 tbsp of sugar, 1/4 tsp of sodium bicarbonate, 1/4 tsp of baking powder, 15ml of vanilla essence, 2 large eggs, and 1/4 cup of milk.

Knead the mixture for about 5 minutes and place it in a covered bowl for about 1 hour.

After 1 hour, cut the dough into 12 pieces and roll each ball out.

Add 1 or 2 tbsp of the pineapple jam to the center of each rolled dough piece.

Close the dough and squeeze the edges, leaving 1 cm of space around.

Spread egg wash around the edge before closing the empanada.

Place the empanadas on a baking sheet and brush with egg wash.

Bake at 350°F for about 20 to 25 minutes and let them cool down.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens