Imagine biting into a crispy, golden empanada that perfectly balances the sweet and savory flavors of caramelized pineapple and juicy ham. These aren't your ordinary empanadas – they're a Latin-inspired culinary adventure that transforms simple ingredients into a mouthwatering masterpiece that will have everyone at your table begging for seconds! Whether you're looking to impress guests or treat yourself to an extraordinary snack, these Glazed Ham Pineapple Empanadas are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Latin
Serves: 12 empanadas
Ingredients
- 1 cup cooked ham, diced
- 1 cup pineapple, diced
- 1/2 cup cream cheese
- 1 package empanada dough
- 1 egg, beaten
- 1/4 cup brown sugar
- 1 tbsp soy sauce
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium skillet, heat olive oil over medium heat. Add diced ham and sauté for 2-3 minutes until slightly crispy.
- Add diced pineapple to the skillet and cook for an additional 2 minutes to caramelize slightly.
- Stir in brown sugar and soy sauce, cooking for another minute until the mixture becomes glossy and well-coated.
- Remove the ham and pineapple mixture from heat and let it cool for 5 minutes.
- In a mixing bowl, combine the cooled ham-pineapple mixture with cream cheese, stirring until well incorporated.
- Roll out the empanada dough and cut into 4-inch circles.
- Place a spoonful of the ham and pineapple filling in the center of each dough circle, leaving a small border around the edges.
- Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal completely.
- Brush each empanada with beaten egg to create a golden, glossy finish.
- Arrange the empanadas on the prepared baking sheet, leaving space between each one.
- Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
- Remove from oven and let cool for 5 minutes before serving.
- Optional: Serve with additional soy-pineapple glaze or a dipping sauce of your choice.
Tips
- Keep your dough cold: Chilled empanada dough is easier to work with and creates a flakier crust.
- Don't overfill: Use just a spoonful of filling to prevent leaks and ensure proper sealing.
- Crimp edges firmly: Use a fork to create a tight seal that prevents the filling from escaping during baking.
- Egg wash is key: The beaten egg creates that irresistible golden-brown shine and helps seal the edges.
- Let them rest: Allow empanadas to cool for a few minutes after baking to let the filling set and prevent burning your mouth.
- Experiment with dipping sauces: Try a pineapple-soy glaze or a spicy aioli to complement the flavors.
- Make ahead tip: You can prepare the empanadas in advance and freeze them before baking for a quick future meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 45mg
