Pineapple Coconut Empanadas - cooking recipe

Ingredients

For the dough
2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup solid shortening
1 tablespoon sour cream
1/2 cup chilled water, plus
1 teaspoon chilled water
For the filling
2 (20 ounce) cans crushed pineapple, well drained
1 cup sugar or 1 cup Splenda sugar substitute
1 1/2 cups flaked coconut
1 teaspoon vanilla
3 tablespoons all-purpose flour
For the glaze
1/4 cup sweetened condensed milk

Preparation

To make dough: Sift flour & salt into a large bowl: Add shortening and mix with electric mixer on medium speed for 2 minutes (the mixture should look like a coarse meal).
Add sour cream and stir: Add i/2 of water at a time, stirring until the dough forms a ball.
Divide dough into 24 small balls and place on plate, cover with plastic wrap and refrigerate 15 minutes.
Heat oven to 425\u00b0F and spray 2 large baking sheets with cooking spray; set aside.
To make filling: Combine WELL DRAINED pineapple, sugar or Splenda, coconut, and vanilla in bowl; set aside.
Using the 3 T flour as needed, roll each dough ball into a 6-inch circle.
Place 2 T filling in the center of each dough round:Roll& pinch edges of dough together to seal: place on baking sheet.
Pierce empanadas with a fork and brush tops with sweetened condensed milk.
Bake for 18 minutes or until golden.
Cool& serve.