Pinaditas

Here is a flavorful treat that's perfect when the family gets together. Here is a twist to the classic empanada by using pineapple in the filling. You can bake the pinaditas or deep fry them. If you deep fry, put the cooked pinaditas on a paper towel to get rid of any excess oil before serving.

Share this fruity treat with the family!


Ingredients:
Crust:
1/2 cup margarine, softened
1 pc egg, separated
2 cups all purpose flour
1 tsp iodized salt
3/4 cup evaporated milk
1 tsp calamansi (phil lemon) juice

Filling:
1 can (439 g) Fresh Cut Crushed Pineapple, well drained
1 tsp calamansi (phil lemon) juice
2 tbsp all purpose flour
1 tbsp margarine
1/4 cup sugar


Directions:
1. Cream margarine and egg yolk until light and fluffy. Set aside. Combine milk and calamansi juice. Let stand until milk is curdled. Add to the egg mixture while stirring. Add flour gradually while mixing until formed into ball. Wrap in wax papaer and chill for 1 hour.

2. Knead dough for 10 minutes. Cut into 28 pieces. Flatten each piece into 2" diameter. Put 1-1/2 tsps of filling on half side of dough and fold half moon shape. Dent edges with fork. Brush top with beaten egg white. Bake on greased baking sheet at 350F for 30 minutes or deep fry until golden brown. Drain on paper towels.

3. Pineapple filling: Combine all ingredients and cook over medium heat while stirring for 15 minutes or until dry.


Source: #382, Del Monte Kitchenomics