Hawaiian Empanadas

<h2 class="subheader">Colombian-Style Empanadas</h2> These crispy Hawaiian Empanadas are a wonderful mix of sweet and savory. Prepare them easily with GOYA® <a title="Empanada Dough-Puff Pastry for Baking" href="https://www.goya.com/en/products/empanada-dough-puff-pastry-for-baking/" data-udi="https://goya.com/en/products/empanada-dough-puff-pastry-for-baking">Empanada Dough-Puff Pastry for Baking</a>, sweet and juicy GOYA® <a title="Pineapple Chunks in Heavy Syrup" href="https://www.goya.com/en/products/confectionery/fruits-in-syrup#pineapple-chunks-in-heavy-syrup#pineapple-chunks-in-heavy-syrup" data-udi="https://goya.com/en/products/confectionery/fruits-in-syrup#pineapple-chunks-in-heavy-syrup" data-anchor="#pineapple-chunks-in-heavy-syrup">Pineapple Chunks</a>, savory GOYA® <a title="Quesadilla Shredded Cheese" href="https://www.goya.com/en/products/quesadilla-shredded-cheese/" data-udi="https://goya.com/en/products/quesadilla-shredded-cheese">Quesadilla Shredded Cheese</a> and jam. Everyone will enjoy this surprisingly flavorful, tropical combination, a very popular treat in Colombia, and many other Latin American countries. Super easy to prepare, these empanadas are ready in just 30 minutes. Enjoy the wonderful aroma and golden crunchiness covering the fantastic and flavorful filling as you pull them from the oven. This recipe is perfect as a delightful appetizer, a tasty snack, or even for breakfast. Treat your tastebuds with every bite. Simply delicious!

Total Time

30m

Prep Time:10m

Yields:12 Servings

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Ingredients

1 can
(20 oz.)

GOYA® Pineapple Chunks in Heavy Syrup , drained and cut into 1/2-inch pieces

8 oz.

sliced deli ham, cut into 1/4-inch pieces

1 bag
(8 oz.)

GOYA® Quesadilla Shredded Cheese

1 pkg.
(11.6 oz.)

GOYA® Empanada Dough-Puff Pastry for Baking , thawed

large egg, lightly beaten

Directions

Kitchen View

Step 1

Heat oven to 425°F and line a rimmed baking sheet with parchment paper. In medium bowl, mix pineapple and ham until combined; set aside.

Step 2

On lightly floured work surface, use rolling pin to roll out puff pastry round until about 1/2-inch larger in diameter. Spoon 1 tbsp. of pineapple mixture and 1 tbsp. of cheese into middle of dough. Moisten edges with beaten eggs; fold in half to form half-moon shape. To make braided edges, fold over one corner to make small triangle; continue folding edges to make triangles along the seal. Once you reach the end, fold over the final end; press to seal edges. Transfer to prepared baking sheet. Brush empanada tops with remaining egg.

Step 3

Bake until empanadas are puffed and golden-brown, about 15-20 minutes, rotating pan after 10 minutes for even browning.

Step 4

Transfer empanadas to cooling rack and let sit until cool enough to handle. Serve.