PINA COLADA EMPANADAS
Adapted from source: Susie D
24 servings (as appetizer: 30-40 servings)

Note from source: 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 (or 60 if for appetizers) and place on plate, cover with plastic wrap and refrigerate 15 minutes.

Heat oven to 425 degrees 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 Tbsp flour as needed, roll each dough ball into a 6-inch circle.
Place 2 Tbsp filling in the center of each dough round. Roll and 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 and serve.