Empanadas Dulces de Piña, pineapple turnovers
Tender buttery pastry folded around a cinnamon scented pineapple filling, sugar sprinkled and baked golden.
- Time1 hr 20
- LevelMedium
- Costabout £0.27 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the butter into the flour, sugar and salt until it looks like breadcrumbs. Stir in the egg and enough cold water to bring it together. Wrap and chill for 30 minutes.
30 min - 2
Meanwhile, put the pineapple, filling sugar and cinnamon stick in a pan. Cook over a medium heat for 12 to 15 minutes, stirring, until thick and jammy with no watery juice.
13 min - 3
Mix the cornflour with the lime juice, stir it in and cook for 1 minute. Remove the cinnamon stick and cool the filling completely.
- 4
Heat the oven to 200°C (180°C fan). Roll the pastry 3 mm thick and cut out 12 circles about 11 cm wide, re-rolling the scraps.
- 5
Put a heaped tablespoon of filling on each circle, brush the edge with egg, fold over and press with a fork to seal. Place on lined trays, brush with egg and sprinkle with sugar.
- 6
Prick each one once with a fork. Bake for 22 minutes until deep golden. Cool for 10 minutes, as the filling is very hot.
22 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.