>> title: Empanadas de Piña
>> category: Cookies
>> tags: pastry, pineapple, mexican, turnover, oven
>> counters: Panadería
>> aka: empanada de pina, empanada de piña, empanadas de calabaza, empanadas de camote, pineapple turnover, fruit turnover, pastes
>> pairs-with: relleno-de-pina
>> servings: 16
>> time: 1 hr 20 min

>> step: rub the fat into the dry
Rub @lard{3/4%cup}(150 g; cold, in pieces) into @all-purpose flour{3%cup}(360 g), @granulated sugar{1/4%cup}(50 g), @table salt{1%tsp}(6 g) and @baking powder{1%tsp}(4 g) until it looks like coarse meal with some flakes left whole.

>> step: bring together with egg and milk, chill 30 min
Bring @&(~1)crumbs{} together with @egg{1%large}(50 g) and @whole milk{1/2%cup}(120 mL), knead it two or three times only, then ~chill{30%min}.

>> step: roll thin and cut 16 rounds
Roll @&(~1)dough{} 1/8 inch thick and cut 16 rounds of 4 inches, re-rolling the scraps once.

>> step: fill, fold and crimp
Spoon @relleno de piña{500%g}(one batch, cold) onto @&(~1)rounds{}, a heaped tablespoon just off centre, fold each over and crimp the edge with a fork or a repulgue.

>> step: wash, sugar and bake at 375°F 20 min
Brush @&(~1)filled empanadas{} with @beaten egg{1%large}(50 g), scatter @granulated sugar{2%Tbs}(25 g) over, cut one steam slit in each, and bake at 375°F for ~bake{20%min} until deep gold.