Ingredients Jump to Instructions ↓

  1. 1 (15-ounce) package refrigerated pie crust rounds

  2. 1 (8-ounce) can crushed pineapple, drained

  3. 1/2 cup raisins

  4. 1 cup (4 ounces) Wisconsin Monterey Jack cheese, shredded

  5. 1/2 cup chopped toasted walnuts

  6. 1/4 teaspoon ground cinnamon Wisconsin Mascarpone cheese Honey

Instructions Jump to Ingredients ↑

  1. Unfold both pie crust rounds on baking sheet. Combine pineapple, raisins, Monterey Jack cheese, walnuts and cinnamon; mix lightly. Spoon half of mixture onto half of one pie crust round within 1/2 inch of edge. Fold pastry over filling, sealing along edge. Empanada will now be shaped like a half-circle. Repeat with second pie crust round and remaining filling. Cut three small slits in top of each half-circle. Bake at 400°F (205°C) for 20 to 25 minutes, or until pastry is golden brown. To serve, cut each empanada into 6 wedges. Serve topped with Mascarpone cheese drizzled with honey, if desired.


Send feedback