Empanadas Borrachas

Updated at: Wed, 16 Aug 2023 23:53:13 GMT

Step 1

In a bowl combine flour, beer, salt and lard. You can mix the lard first by hand or with a mixer to make it softer and help with the knead.

Step 2

Knead everything until the dough is not sticking in your hands. Cover and let it rest for 30 min.

Step 3

The pineapple, cut it in to small pieces and the blend it. Once you have a liquid consistency without adding water, add this to a pan with a medium high temperature.

Step 4

Add the sugar to the pan always moving the mix, to avoid this one getting stick into the pan. Add cornstarch, that was previous mixed with water so is liquid. Adding little by litter to the pan. Turn it off when you have a the consistency desire for a pineapple jam.

Step 5

Add chunks of pineapple to the jam so it has more texture. This is optional.

Step 6

In a tortilla press, add the little dough balls and make a small tortilla. Add some jam in the center and fold in half. Seal the empanada with a fork, making the little marks in the edge.

Step 7

In a preheated oven at 250 C or 480 F, baked the empanadas for 15 min or until golden brown. Let them cold down but when they are still warn, stir them in a bowl with sugar and cinnamon to coat them.

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