Gluten-Free Empanadas de Piña (Pineapple Empanadas)
These Gluten-Free Empanadas de Piña are filled with a homemade pineapple filing and baked in a light, buttery, no-yeast crust. Inspired by traditional Mexican-style empanadas they're flaky, perfectly sweetened, and made with simple, wholesome ingredients.
Equipment
- Large pot
- Pastry cutter potato masher or your hands also work
- Tortilla press or rolling pin
- Baking sheets
- Parchment Paper
- Mixing bowls
Ingredients
Pineapple Filling
- 5 cups fresh pineapple finely chopped
- ¾ cup grated or granulated piloncillo sub brown or cane sugar
- 1 whole Ceylon cinnamon stick
- 2 tablespoon arrowroot powder or cornstarch
Empanadas
- 3 cups gluten-free all purpose flour with xanthan gum
- 2 teaspoon gluten-free baking powder
- ½ teaspoon kosher salt
- 4 tablespoon cane sugar
- ½ cup cold unsalted butter, cut into cubes or dairy-free butter
- 3 eggs divided
- ½ cup milk or dairy-free milk or water
Instructions
- In a medium pot, combine the finely chopped pineapple, piloncillo (or sugar), and cinnamon stick. Cover over low heat, stirring occasionally, until most of the liquid has evaporated and the pineapple has a thick, jam-like consistency, about 45 minutes to 1 hour.
- In a small bowl, mix 2 tablespoons of arrowroot powder (or cornstarch) with 2 tablespoons of cold water to create a slurry, then gradually stir it into the hot pineapple. Cook for another minute until thick and sticky. Remove from heat and let cool completely.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Add the chilled butter and cut it in using a pastry cutter, your hands, or a potato masher until the mixture resembles coarse crumbs.
- In a separate bowl, whisk 2 eggs with the milk, then pour into the flour mixture. Gently mix with your hands until a cohesive dough forms. If the dough is too dry to combine, add a tablespoon of water at a time.
- Form into a ball, cover, and refrigerate for 1 hour.
- After the hour, preheat the oven to 400°F and line two baking sheets with parchment paper.
- Divide the dough into 12 equal portions and roll each into a ball.
- To flatten, use a tortilla press lined with plastic or parchment paper (or roll out with a rolling pin on a floured surface). Press each dough ball into a ¼–½-inch thick circle about 5 inches wide.
- Place 1 tablespoon of pineapple filling on one half of each circle, then fold over to seal. Lightly spray a fork with oil and crimp the edges to close. Prick the tops twice to allow steam to escape.
- Arrange empanadas on the prepared baking sheets. In a small bowl, lightly beat the remaining egg and brush it over the tops.
- Bake for 10–12 minutes, or until lightly golden, then broil for 1–2 minutes until golden brown.
- Cool on the baking sheet for 5 minutes, then transfer to a rack for another 15 minutes before serving.
Notes
- Dairy-Free Variation: Use dairy-free butter and swap the milk for a nut milk or water.
- Sprinkle with Sugar: After brushing with the egg wash, you can also sprinkle the tops with some granulated sugar for extra shine and sweetness.
Nutrition
Serving: 1empanadaCalories: 294kcalCarbohydrates: 52gProtein: 4gFat: 8gCholesterol: 20mgSodium: 77mgFiber: 1gSugar: 24g
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