Pineapple empanadas, flaky, delicious, and perfectly sweet, just like the ones sold at Mexican panaderias. They are also known as empanadas de cerveza, because the dough is made with beer, making them extra flaky.
The pineapple is simmered with sugar and vanilla, so it’s irresistibly thick and sweet. The empanadas are baked until golden brown and then dipped in a cinnamon-sugar coating.
This is one of the recipes I contributed to Joe Yonan’s new book Mastering the Art of Plant Based Cooking. Finally a plant-based cookbook for everyone! Every vegan recipe you would ever want is in this book.
Why You’ll Love This Recipe
Baked instead of fried, they turn out nice and crispy. Super easy to prepare, you’ll be amazed at how the dough comes together quickly and the filling turns out nicely sweet and tart. They are also vegan and dairy free.
What is an Empanada?
Empanadas are small pockets of dough with either a sweet or savory filling. They can be baked or fried and can contain fillings with meat, chicken, cheese, or fruit.
Making vegan empanadas is super easy with a few simple substitutions, and can be filled with pretty much anything. Some of my favorite fillings include leafy greens like in these Yucatecan Chaya Empanadas, sweet potatoes for these Empanadas de Camote, and mushrooms for these super savory Vegan Empanadas With Mushrooms In Mole.
Ingredients
Flour: I find all-purpose flour is the best option when it comes to making empanadas, but you can also use a combination of all-purpose and whole wheat if you like.
Vegan butter: I like to use unsalted vegan butter. My favorite brand is Earth Balance. Both the sticks and spreads will work just make sure to bring the vegan butter to room temperature so you can mix it easily.
Beer: Instead of using yeast to help the dough rise, I used Negra Modelo beer. You can use any brand of beer on hand, but a dark beer would work better.
Pineapple: I used fresh pineapple for the filling. If you can’t find a fresh ripe pineapple you can use canned just drain it well.
Almond milk: I used unsweetened almond milk to create a glaze to brush onto the empanadas, but any type of unsweetened plant-based milk will work.
Combine the 2 tablespoons of almond milk and 1 tablespoon of maple syrup to make a glaze and brush it on the tops of empanadas.
Bake at 350°F for 20 minutes. While still warm dust with cinnamon sugar.
Expert Tips and Tricks
- Be mindful not to over knead the dough or it will turn out tough.
- Don’t skimp on the dough refrigeration time as this allows the yeast to activate and the gluten to relax, both of which will result in a softer, easier-to-manage dough.
- Crimp the edges of the empanadas well so the filling doesn’t ooze out in baking.
- If using canned pineapple, make sure to pick up a can that says the pineapple is in juice and not syrup. If you use pineapple packed in syrup you may end up with an overly sweet filling.
Serving
Allow the empanadas to cool slightly and then serve. If you bite into them straight from the oven the filling will be extremely hot. Serve with a nice hot cup of champurrado.
Storing
Uneaten empanadas can be stored in an airtight container on the counter for 3 days.
FAQ
You can substitute it with vegetable shortening.
No, instead of beer use your plant-milk of choice or water.
Pineapple Empanadas
Pineapple Empanadas, flaky, delicious and perfectly sweet. Just like the ones at Mexican panaderias. They are baked until golden brown and then dipped in a cinnamon-sugar coating.
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Servings: 15 empanadas
Calories: 142kcal
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To Make The Dough
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In a large bowl, combine the all-purpose flour, salt, baking powder, and sugar. Add the butter and rub it between your fingers until fine crumbs form.
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Make a well in the center of the bowl and add the beer. Using your hand, slowly begin to incorporate the flour into the beer, bringing the dough together. Knead the dough for 5 to 6 minutes until the dough is smooth and no longer sticky.
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Place in an airtight silicone bag and refrigerate for 30 minutes
To Make The Filling
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Combine the pineapple and sugar in a medium saucepot over medium-low heat. Bring to a simmer, stirring occasionally. Reduce heat to low and cook until the pineapple softens and releases its juices, 15 minutes.
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In a small bowl, whisk together the water, cornstarch, and vanilla. Pour it into the pot, and simmer until the mixture starts to thicken, 1 to 2 minutes. Remove from the heat and let cool completely.
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Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
To Assemble and Make The Empanadas
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Divide the dough into 15 equal portions about 1 oz (28 g) balls. Lightly flour a surface and roll out each ball to ¼ inch (6.3 mm) thick, turning the dough as you go to form an even round.
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Place 1 tablespoon of the filling in the center of each round. Brush water around half of the outer edge of each round and fold the dough over the filling, making the edges meet. Pinch the edges to seal and crimp with a fork.
To Make The Glaze
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In a small bowl, combine the almond milk and maple syrup. Line the empanadas in the baking tray and brush with the glaze. Bake until the bottoms are golden brown, 15 to 20 minutes. Remove from the oven and let cool slightly.
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In a large bowl, combine the sugar and the cinnamon. Toss the empanadas in the cinnamon sugar to coat.
You can also fill these empanadas with strawberry preserves, vegan cajeta, coconut cream, or pumpkin.
Serving: 1emapanada | Calories: 142kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 104mg | Potassium: 68mg | Fiber: 2g | Sugar: 5g | Vitamin A: 345IU | Vitamin C: 16mg | Calcium: 31mg | Iron: 1mg
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.