Ingredients

Instructions

  1. To make dough: Sift flour & salt into a large bowl: Add shortening and mix with electric mixer on medium speed for 2 minutes (the mixture should look like a coarse meal).
  2. Add sour cream and stir: Add i/2 of water at a time, stirring until the dough forms a ball.
  3. Divide dough into 24 small balls and place on plate, cover with plastic wrap and refrigerate 15 minutes.
  4. Heat oven to 425°F and spray 2 large baking sheets with cooking spray; set aside.
  5. To make filling: Combine WELL DRAINED pineapple, sugar or Splenda, coconut, and vanilla in bowl; set aside.
  6. Using the 3 T flour as needed, roll each dough ball into a 6-inch circle.
  7. Place 2 T filling in the center of each dough round:Roll& pinch edges of dough together to seal: place on baking sheet.
  8. Pierce empanadas with a fork and brush tops with sweetened condensed milk.
  9. Bake for 18 minutes or until golden.
  10. Cool& serve.