Pineapple Cheese Chipotle Empanada

This empanada has a sweet and spicy flavor which will delight your customers.

Photo of Pineapple Cheese Chipotle Empanada

INGREDIENTS:

3 oz. cream cheese, softened
1 cup DOLE® Crushed Pineapple, drained
1 teaspoon chipotle peppers in adobo sauce, seeded and minced
1/4 cup finely chopped walnuts
1 pkg. (15 oz.) refrigerated pie crust(s)
1 egg(s), beaten

DIRECTIONS:

  1. Stir together cream cheese, pineapple, pepper and walnuts.
  2. Roll out 1 pie crust on lightly-floured surface to 12 inches in diameter.  Cut out 4-inch rounds.  Re-roll scraps of dough.  Stack and cover pastry rounds as made.  Repeat with remaining crust.
  3. Working with 4 pastry rounds at a time, lightly brush beaten egg on outer edges of pastry.  Spoon 1 heaping tablespoon pineapple mixture on one half of each round.  Fold pastry over; press with fingers, carefully sealing in filling.  Press edges with fork.  Repeat with remaining pastry rounds and filling.
  4. Make 2 to 3 slits on top of each empanada.  Lightly brush tops with egg.  Place empanadas on baking sheets lightly sprayed with nonstick cooking spray. 
  5. Bake at 400ºF., 13 to 17 minutes, or until golden brown.  Serve with Pineapple Lime Salsa. 
  6. Pineapple Lime Salsa:  Stir together 2 cups partially thawed DOLE Chef-Ready Cuts Pineapple Cubes, 1 tablespoon finely diced red bell pepper, 1 tablespoon finely diced green bell pepper, 1 tablespoon finely diced red onion, 1 teaspoon finely diced jalapeno pepper, 1 teaspoon finely chopped fresh cilantro, 2 tablespoons prepared Asian orange sauce, 1 teaspoon grated lime rind and 2 tablespoons lime juice. 
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