Monday, April 11, 2011

Recipe: Mini Pineapple Empanadas

Okay guys, I'm supposed to be studying Microbiology, but I figured I could take a break to do a quick post :) I was so excited about making these mini empanadas for our fitness instructor meeting on Sunday night. I went to the grocery store last week and got what I thought I needed and everything. However, there is always that one or two pivotal ingredients that I forget. I can typically find a substitute, but I couldn't justify any subs for this recipe :( So, I made the dough and it will hold in the refrigerator for up to two days so I will make them tomorrow! Until then, I wanted to share the recipe with you guys!

-1 cup whole-wheat pastry flour
-1/2 cup cornmeal
-1/4 cup granulated sugar
-1 1/2 teaspoons baking powder
-1/2 teaspoon salt
-2 tablespoons reduced-fat cream cheese, (Neufchâtel), cut into small pieces
-2 tablespoons canola oil
-4 tablespoons low-fat milk
-1 1/2 cups chopped fresh pineapple
-1/3 cup pineapple or apricot preserves (this is what I was missing!)
-2 tablespoons plain dry breadcrumbs
-1/4 teaspoon ground cinnamon
-Confectioners' sugar, for dusting (optional)
Preparation :
-Whisk flour, cornmeal, sugar, baking powder and salt in a large bowl. 
-Add cream cheese and oil and blend with your fingers until crumbly. 
-Sprinkle the mixture with milk, 1 tablespoon at a time, and stir with a fork until the
dough just comes together and the mixture will still be a little crumbly. 
-Knead a few times in the bowl, then turn out onto a lightly floured surface and knead a few more times until the dough comes together. 
-Divide in half and shape into 2 discs. Wrap in plastic and refrigerate until chilled, at least 30 minutes or up to 2 days. 

-Combine pineapple and preserves in a small saucepan. Bring to a simmer over medium heat and cook, stirring often, until syrupy, 12 to 15 minutes. 
-Mash the pineapple into smaller chunks with a potato masher or fork.
-Remove from the heat; stir in breadcrumbs and cinnamon. 
-Preheat oven to 350°F. Coat a baking sheet with cooking spray. 
-On a well-floured surface, roll out one disc of dough at a time into a 1/8-inch-thick circle. Cut circles of dough using a 3-inch round cookie cutter. Repeat with the remaining dough, re-rolling scraps as necessary, to make 24 circles. 
-Place 1 teaspoon pineapple filling in the center of each circle. Fold in half, press edges together and crimp with a fork. 
-Place on the prepared baking sheet. 
-Bake the mini empanadas until golden, 12 to 15 minutes. 
-Transfer to a wire rack and let cool slightly. 
-Serve warm or at room temperature, dusted with confectionersʼ sugar, if desired.
(Recipe courtesy of Eating Well)

Per empanadita : 64 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 1 mg Cholesterol; 12 g Carbohydrates; 1 g Protein; 1 g Fiber; 84 mg Sodium; 14 mg Potassium  

I can't wait to see how these turn out in the end! I'll be sure to post a pic and an update!

Update: I finished making these tonight and they were SO good! I'm not going to lie, they took a while to make as far as rolling and cutting the dough and then putting the filling in and pressing them, etc. But, they were worth it and it's good if you need a little stress relief and find baking relaxing! I just put on my Adele CD and took my time! :) Enjoy!

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