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


  • 2 1⁄4 cups unbleached all-purpose flour
  • 1⁄2 tsp. salt, divided
  • 8 Tbsp. cold vegan margarine, cut into small pieces
  • Egg replacement equal to 1 egg
  • 1⁄8 tsp. ground turmeric
  • 1⁄3 cup ice water
  • 1 Tbsp. apple cider vinegar
  • 1 1⁄2 cups diced fresh pineapple
  • 1 1⁄2 cups diced fresh mango
  • 1⁄2 cup pineapple preserves
  • 2 Tbsp. lemon juice
  • 1 Tbsp. cornstarch
  • 1 Tbsp. water
  • 2 Tbsp. soy milk


  • To make dough, whisk together the flour and 1⁄4 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 1⁄4 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 1⁄8 inch thick on a lightly floured surface. Cut out 6 circles (6 inches in diameter), rerolling scraps as needed. Fill the center of each circle with 1⁄4 to 1⁄3 cup filling, leaving a 1⁄2-inch 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 soy milk.
  • Bake for 15 to 20 minutes until golden brown. Allow to cool several minutes before serving.