Pineapple Coconut Empanadas

• For the dough
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup solid shortening
• 1 tablespoon sour cream
• 1/2 cup chilled water, plus
• 1 teaspoon chilled water
• For the filling
• 2 (20 ounce) cans crushed pineapple, well drained
• 1 cup sugar or 1 cup Splenda sugar substitute
• 1 1/2 cups flaked coconut
• 1 teaspoon vanilla
• 3 tablespoons all-purpose flour
• For the glaze
• 1/4 cup sweetened condensed milk

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 425u0b0F 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.

dough, flour, salt, solid shortening, sour cream, chilled water, water, filling, pineapple, sugar, flaked coconut, vanilla, allpurpose, glaze, condensed milk

Taken from www.food.com/recipe/pineapple-coconut-empanadas-95647 (may not work)