These Vegan Pineapple Empanadas are a delightful treat featuring a sweet and tangy pineapple filling encased in a flaky, plant-based dough. Perfect for dessert or as a snack, they are simple to make and bursting with tropical flavor!

Ingredients

For the Pineapple Filling:

• 2 cups crushed canned pineapple (drained)
• ¾ cup brown sugar (or piloncillo, grated)
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken)

For the Dough:

• 2¼ cups all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ cup coconut oil or vegan butter, chilled and cubed
• ½ cup cold water (adjust as needed)

For Assembly:

• Optional: Plant-based milk for brushing
• Cinnamon sugar for dusting (1/4 cup sugar mixed with 1 teaspoon cinnamon)

Instructions

1. Prepare the Pineapple Filling:
   • In a medium saucepan over medium heat, combine the crushed pineapple, brown sugar, lemon juice, and cinnamon. Stir well and bring to a simmer.
   • Cook for about 10–15 minutes, stirring occasionally until the mixture thickens slightly.
   • In a small bowl, mix the cornstarch with water until smooth, then add it to the pineapple mixture. Cook for an additional 2–3 minutes until thickened. Remove from heat and let cool completely.
2. Make the Dough:
   • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
   • Cut in the chilled coconut oil or vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Gradually add cold water, mixing until a soft dough forms. You may need to adjust the water amount slightly.
   • Divide the dough into small balls (about the size of a golf ball) and cover with a kitchen towel. Let them rest for about 15 minutes.
3. Assemble the Empanadas:
   • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
   • On a floured surface, roll out each dough ball into thin circles (about 4–5 inches in diameter).
   • Place about 1 tablespoon of the cooled pineapple filling in the center of each circle.
   • Moisten the edges of the dough with water, fold over to create a half-moon shape, and press to seal. Use a fork to crimp the edges if desired.
4. Bake:
   • Place the filled empanadas on the prepared baking sheet.
   • Brush tops lightly with plant-based milk if desired for a golden finish.
   • Bake for 20–25 minutes, or until golden brown.
5. Serve:
   • Allow empanadas to cool slightly before serving. Dust with cinnamon sugar if desired.

Tips for Success

• Filling Variations: Feel free to add other ingredients like raisins or nuts to the filling for extra texture.
• Dough Consistency: If your dough is too sticky, add a little more flour; if it’s too dry, add more water gradually.
• Storage: Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.

Enjoy these delicious Vegan Pineapple Empanadas as a sweet treat that brings tropical flavors to your table!