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Brown Sugar-Pineapple Empanadas

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ingredients

  • 1 can (20 ounces) crushed pineapple, drained well
  • 3/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • Premade double crust pie dough, thawed
  • 1 egg, beaten
  • 2 tablespoons sugar

directions

Stir together pineapple, brown sugar, cinnamon and salt in a medium nonstick pan over medium heat. Cook for 20 to 25 minutes, stirring often, until liquid boils off and mixture resembles marmalade. Remove from heat and cool while you prepare dough for filling.
Preheat oven to 375 degrees F and line a baking sheet with parchment. Using 4-inch wide bowl or glass, cut 5 circles out of each circle of dough, rerolling scraps to get an additional circle out of each crust. Brush circle edges with egg wash, fill with 1 tablespoon of filling, press edges together to seal and place on baking sheet. Use a fork to create a decorative edge then brush top lightly with egg wash and sprinkle with sugar (about 1/2 teaspoon) before baking for 20 to 25 minutes, or until golden brown.

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