Time: 1 ½ hours – Makes 36
I decided to make my chicken enchiladas (a double batch) as it is always a favourite and we wanted something warm and spicy as it was a chilly day. I made these amazing empanadas as a dessert to go with it, but frankly, these are great for breakfast (better than a pop tart or fruit loops) or perfect for high noon tea! Enjoy with strong coffee or tea (make it a mexican or spanish coffee)!
Music Selection: The Pet Shop Boys – What Have I Done To Deserve This
1 c. butter, at room temperature
6 oz cream cheese, at room temperature
2 c. flour
398 mL can of crushed pineapple
¼ cup sugar
¼ cup water
2 Tbsp cornstarch
½ – 1 tsp cinnamon (to taste)
1 Tbsp water
Extra sugar to sprinkle
In a mixing bowl, beat butter and cream cheese until smooth. Gradually add in flour, beating on low. When mixed, gather dough into a ball, wrap in saran wrap and place in fridge for about 30 minutes.
In the meantime, in a small saucepan, mix the can of pineapple and sugar (do not drain the pineapple). In a small bowl, mix the water and cornstarch. Heat the pineapple and sugar, and slowly add in the cornstarch a little at a time, until it thickens to the consistency of pie filling. Let cool.
Preheat oven to 375 deg.
Take ½ the dough, and on a floured surface (with flour dusted on top), roll out the dough to 1/8 inch. Cut out 3 inch circles.
Place a dollop of the pineapple in each circle.
In a small bowl, mix the water and egg until well beaten. Brush a little around the edges of each circle.
Fold the circles and with a fork, seal the edges with the tines of the fork.
Brush the egg on top of each and place about an inch a part on a parchment lined cookie sheet. Sprinkle a little sugar on top. Bake for 14 minutes.
Cool and enjoy with strong coffee or tea!