Ingredients

• 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
• 2 (20 ounce) cans crushed pineapple, well drained
• 1 cup sugar or 1 cup Splenda sugar substitute
• 1 1/2 cups flaked coconut
• 1 teaspoon vanilla
• 3 tablespoons all-purpose flour
• 1/4 cup sweetened condensed milk

Instructions

1. 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).

2. Add sour cream and stir: Add i/2 of water at a time, stirring until the dough forms a ball.

3. Divide dough into 24 small balls and place on plate, cover with plastic wrap and refrigerate 15 minutes.

4. Heat oven to 425°F and spray 2 large baking sheets with cooking spray; set aside.

5. To make filling: Combine WELL DRAINED pineapple, sugar or Splenda, coconut, and vanilla in bowl; set aside.

6. Using the 3 T flour as needed, roll each dough ball into a 6-inch circle.

7. Place 2 T filling in the center of each dough round:Roll& pinch edges of dough together to seal: place on baking sheet.

8. Pierce empanadas with a fork and brush tops with sweetened condensed milk.

9. Bake for 18 minutes or until golden.

10. Cool& serve.