Pinapple Empanadas with Tomato
This traditional Chilean empanadilla, filled with pineapple and tomato, is a crooky and flavorful treat from Talca.
⏱️ 30 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 200g of fresh pineapple
- 2 ripe tomatoes
- 1 onion
- 100g of butter
- 2 eggs
- 100g of flour
- 500g of empanadilla dough
- salt and pepper to taste
- oil for frying
Method
- Cut the pineapple and tomatoes into small cubes. Finely chop the onion.
- In a pan, melt the butter and sauté the onion until golden. Add the pineapple and tomatoes, cook over medium heat for 10-15 minutes, adding a bit of water if necessary.
- In a bowl, beat the eggs with the flour and a little salt and pepper.
- Prepare the empanadilla dough: with a cookie cutter, cut the dough into circles about 10 cm in diameter.
- Place a bit of the pineapple and tomato filling in each dough circle, gather the edges and seal the empanadilla tightly with a pinch.
- Fry the empanadillas in plenty of hot oil until golden.
- Serve hot with extra salt and pepper.
The story
Pinapple and tomato empanadas are a traditional dish from Talca, Chile, where the recipe has been perfected through generations of home cooking.
Community variants (0)
No variants yet: propose the first one!