As a mother, and as a food blogger I’m sure you can imagine how often I go to the grocery store. I go so often I can probably go blindfolded and find everything I need on my list in less than 10 minutes. My local King Soopers is basically my second home. So when Kroger (parent company for King Soopers) asked me to partner with them, I couldn’t say yes fast enough. After all, I am there multiple times a week, and love all the products they carry, and appreciate their great customer service.
As a brand ambassador for Kroger, on my blog, I will be sharing monthly recipes, and the first recipe I would love to share are these delicious pineapple empanadas.
Mother’s Day is right around the corner and it’s the perfect excuse to make these with your children or make them for your loving mother. Empanadas are my favorite dessert. I love that they are individually portioned, mess free, and easy to pack.
I inherited my grandmothers’ rolling pin that she used to make flour tortillas and empanadas, and now I use her same rolling pin to continue the tradition.
I had never made pineapple filling before, but luckily for me, my mom is visiting and shared her pineapple-filling recipe with me. My mom is a devout woman of faith, a member of Our Lady of Mount Carmel Catholic Church, and a Guadalupana (Female Christian community devoted to the Virgin Mary).
My grandma was also a Guadalupana and my mom is following in her footsteps. As a Guadalupana, my mother assists with church fundraisers making lots of delicious dishes to sell after mass or for church bazaars. One of their best selling desserts are empanadas. My mother learned to make this pineapple filling from another member. My mom has tweaked it a bit and the dough is our beloved family recipe.
With the help of King Soopers we used Kroger crushed and pineapple tidbits, Simple Truth eggs, and Kroger all-purpose flour.
I dedicate these empanadas to my mother and children – Thank you mom for continuing grandmas traditions and sharing this special recipe with me, and for spoiling my children while you are in town. I know they will always treasure your special homemade recipes made with love. And to my children – may you continue these recipes for your children.
Here’s wishing you and your family a sweet Mother’s Day. Remember a homemade treat from the heart is the best gift you can give a mother.
- 1 20-ounce can Kroger pineapple tidbits, drained but reserve juice
- 1 20-ounce can Kroger crushed pineapple, drained but reserve juice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 1 cup granulated sugar
- Reserved pineapple juice
- 3 tablespoons cornstarch
- 1 egg
- Raw sugar, optional
- In a saucepan combine drained tidbits and drained crushed pineapple, nutmeg, ginger, cinnamon, sugar, and ¾ cups reserved juice.
- Stir ingredients and bring to a boil and then simmer on low for 45 minutes.
- Remove about 1/3 cups of liquid from saucepan, reserve, and let cool.
- In a bowl combine cornstarch with cooled cup of liquid and stir.
- Pour back in mixture to thicken filling.
- Stir and simmer for an additional 10 minutes to a thickened consistency of preserves. (If runny add an additional tablespoon of cornstarch combined with 1/8 cup of reserved juice and simmer mixture for an additional 5 minutes).
- Make the empanada dough after your filling has chilled.
- In a stand mixer add the first 5 dry ingredients and combine on low. Add in the shortening and combine. In a separate bowl whisk the eggs and milk and combine with dry ingredients. Continue to mix until you have soft dough. Knead dough and split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
Assemble and Bake Empanadas:
- Preheat the oven to 350 degrees F.
- Take out half the dough and split it into 12 equal balls of dough.
- On a floured surface, roll out the dough balls into small round circles. Place a small dollop of pineapple filling on one half of each of the dough circles.
- Wet the bottom edge of the circles with egg glaze to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork pressing down along the edges or using a pastry cutter.
- Repeat with remaining dough and filling.
- Brush each empanada with egg glaze, sprinkle with raw sugar, if using.
- Puncture the top of each empanada with a fork to allow steam to escape while baking.
- Place parchment paper on a cookie sheet; place the empanadas on the parchment paper and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.
- Enjoy the empanadas warm or at room temperature. Refrigerate baked empanadas for a few days. Reheat in a toaster oven or bake at 350 degrees for 8 minutes.
This post is in partnership with Kroger. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.