members recipes

Ingredients
Pineapple filling :
1 can pineapple , crushed or tidbits
1/2 cup sugar
1 cinnamon stick
1 tbsp cornstarch
3 tbsp water

Pumpkin filling :
2 cups pumpkin puree
1/2 can condensed milk
1 can evaporated milk
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup brown sugar

Empanada shells :
1lb puffy pastry
1 egg beaten
1/2 cup sugar

Method
FOR THE PINEAPPLE FILLING :
Drain pineapple and boil with sugar and cinnamon over medium heat for 30-40 minutes in a medium size pot . Stir constantly .

If the pineapple is watery , mix cornstarch and water separately and add to the boiling mixture . Do not add undiluted cornstarch to the mixture since it will form clumps .

Refrigerate before using .



FOR THE PUMPKIN FILLING :
Cook all ingredients for about 25 minutes in a medium size pot .

If the mixture is watery add some diluted cornstarch .

Refrigerate before using .



EMPANADA SHELLS :
With a rolling pin extend the puffy pastry until you get a thin sheet . It is easier to work with puffy pastry when it is cool .

Using a round large cookie cutter or plastic container , cut puffy pastry circles .

Preheat oven to 35°F ( 175°C )

Using a pastry brush apply some egg around the edge of the circle and then put some of the filling in the middle .

Fold the circle and press the edges .

With a fork press the edges to completely seal them .

Apply more egg on top for coloring and sprinkle some sugar on top .

Line empanadas on a greased cookie sheet and bake for 15-20 minutes or until the edges start turning golden brown .

Let them cool on baking racks before eating or storing them and enjoy !