Mango-Pineapple Empanadas

This sweet, fruity hand pie has the flavors of a tropical paradise. Add a teaspoon of rum extract to the filling for an extra kick.

Serves: 6Hands-on: 45 minutesTotal: 1 hour 45 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 2¼ cups unbleached all-purpose flour
  • ½ tsp. salt, divided
  • 8 Tbsp. cold vegan margarine, cut into small pieces
  • Egg replacement equal to 1 egg
  • ⅛ tsp. ground turmeric
  • ⅓ cup ice water
  • 1 Tbsp. apple cider vinegar
  • 1½ cups diced fresh pineapple
  • 1½ cups diced fresh mango
  • ½ cup pineapple preserves
  • 2 Tbsp. lemon juice
  • 1 Tbsp. cornstarch
  • 1 Tbsp. water
  • 2 Tbsp. soymilk

Directions

  • To make dough, whisk together the flour and ¼ teaspoon salt in a large bowl. Cut the cold margarine into the flour with a pastry cutter or large fork, until mixture has the consistency of coarse crumbs. In a separate bowl, mix the egg replacement with the turmeric, ice water, and apple cider vinegar. Add wet ingredients to the flour mixture and stir until just moistened.
  • Turn dough out onto a lightly floured surface and gently knead only a couple of times to form a ball. Wrap in plastic wrap and gently press into a disk shape with the palm of your hand. Chill dough for 1 hour.
  • Preheat oven to 350°F.
  • Combine the pineapple, mango, preserves, lemon juice, and remaining ¼ teaspoon salt in a medium saucepan. Cook over medium heat, stirring constantly for about 10 minutes, until fruit is soft. In a small bowl, mix the cornstarch with the water until blended, then stir into the fruit mixture. Remove from heat and allow to cool.
  • Roll dough out to about ⅛" thick on a lightly floured surface. Cut out 6 circles (6"), rerolling scraps as needed. Fill the center of each circle with ¼–⅓ cup filling, leaving a ½" border. Fold one side of dough over the filling in a half-moon shape and seal by crimping the border edges with the tines of a fork. Place on an ungreased baking sheet and brush tops with soymilk.
  • Bake for 15–20 minutes until golden brown. Allow to cool several minutes before serving.

Recipe Information

Serves: 6

Ingredients

  • 2¼ cups unbleached all-purpose flour
  • ½ tsp. salt, divided
  • 8 Tbsp. cold vegan margarine, cut into small pieces
  • Egg replacement equal to 1 egg
  • ⅛ tsp. ground turmeric
  • ⅓ cup ice water
  • 1 Tbsp. apple cider vinegar
  • 1½ cups diced fresh pineapple
  • 1½ cups diced fresh mango
  • ½ cup pineapple preserves
  • 2 Tbsp. lemon juice
  • 1 Tbsp. cornstarch
  • 1 Tbsp. water
  • 2 Tbsp. soymilk

Directions

  • To make dough, whisk together the flour and ¼ teaspoon salt in a large bowl. Cut the cold margarine into the flour with a pastry cutter or large fork, until mixture has the consistency of coarse crumbs. In a separate bowl, mix the egg replacement with the turmeric, ice water, and apple cider vinegar. Add wet ingredients to the flour mixture and stir until just moistened.
  • Turn dough out onto a lightly floured surface and gently knead only a couple of times to form a ball. Wrap in plastic wrap and gently press into a disk shape with the palm of your hand. Chill dough for 1 hour.
  • Preheat oven to 350°F.
  • Combine the pineapple, mango, preserves, lemon juice, and remaining ¼ teaspoon salt in a medium saucepan. Cook over medium heat, stirring constantly for about 10 minutes, until fruit is soft. In a small bowl, mix the cornstarch with the water until blended, then stir into the fruit mixture. Remove from heat and allow to cool.
  • Roll dough out to about ⅛" thick on a lightly floured surface. Cut out 6 circles (6"), rerolling scraps as needed. Fill the center of each circle with ¼–⅓ cup filling, leaving a ½" border. Fold one side of dough over the filling in a half-moon shape and seal by crimping the border edges with the tines of a fork. Place on an ungreased baking sheet and brush tops with soymilk.
  • Bake for 15–20 minutes until golden brown. Allow to cool several minutes before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories410
Total Fat13g
Saturated Fat4g
Cholesterol0mg
Sodium370mg
Total Carbohydrate59g
Dietary Fiber3g
Sugars17g
Protein7g