Pineapple Coconut Empanadas
Makes 24 servings (30 as appetizers)

These tasty little treats can be habit forming. I found the recipe in a grocery store circular and have made them several times since.

For the dough
2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup solid shortening
1 tablespoon sour cream
1/2 cup chilled water, plus
1 teaspoon chilled water

For the filling
2 (20 ounce) cans crushed pineapple, well drained
1 cup sugar or Splenda sugar substitute
1 1/2 cups flaked coconut (sub coconut extract?)
1 teaspoon vanilla
3 tablespoons all-purpose flour

For the glaze
1/4 cup sweetened condensed milk OR egg wash

To make dough:
Sift flour & salt into a large bowl: Add shortening and mix with electric mixer on medium speed for 2 minutes (the mixture should look like a coarse meal).
Add sour cream and stir: Add i/2 of water at a time, stirring until the dough forms a ball.
Divide dough into 24 small balls (if making as appetizers, divide dough into 60 balls)and place on plate, cover with plastic wrap and refrigerate 15 minutes.
Heat oven to 425 degrees F and spray 2 large baking sheets with cooking spray; set aside.

To make filling:
Combine WELL DRAINED pineapple, sugar or splenda, coconut, and vanilla in bowl. Set aside.
Using the 3 T flour as needed, roll each dough ball into a 6" circle.
Place 2 T filling in the center of each dough round
Roll & pinch edges of dough together to seal: place on baking sheet.
Pierce empanadas with a fork and brush tops with sweetened condensed milk.
Bake for 18 minutes or until golden.
Cool& serve.

AS AN APPETIZER, divide dough into 60 balls.