Coconut Empanadas Recipes

PINEAPPLE COCONUT EMPANADAS

Steps:

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

ROYAL FISH EMPANADAS AND COCONUT RICE

Steps:

• Boil fish filets with a bit of salt until tender.
• In a saucepan sauté onion and garlic. Add fish and stir constantly. Fish should be tender enough so it falls easily apart.
• Add olives, tomatoes, parsley, and limejuice. Adjust seasoning to taste.
• Cook for 10 minutes and refrigerate.
• In the meantime, roll pastry dough out and cut circles with a cookie cutter or a round plastic container.
• When the filling is cool start making the empanadas.
• Pre-heat oven to 350°F (175°C)
• Brush some egg yolk in half of the edge of one of the circles with a pastry brush.
• Put a spoonful of filling in the middle of the circle and fold it in half; bringing it together the edge with egg yolk over the opposite edge.
• With a fork seal the empanada, brush some more egg yolk on top for coloring and sprinkle with coconut flakes.
• Place over greased cookie sheet.
• Repeat operation with the rest of the circles.
• Bake for 15-20 minutes or until the edges start to turn golden brown. Cool before serving.
• For the rice:.
• Fry rice in butter until it starts turning golden, add coconut water and corn with the liquid it comes inches Season to taste. Bring to a boil, reduce heat to low and cover. Cook for 15-20 minutes or until rice is tender and has absorbed the liquids.