Pineapple Empanadas are buttery and sweet - Kitchen Wrangler | Melissa Guerra

Ingredients

• 5oz unsalted European or Irish butter, diced into small cubes (141g)
• 1.25oz vegetable shortening, diced into small cubes (35g)
• 1 ½ cups all-purpose flour (190g)
• 2 tbsp. sugar (25g)
• ¾ tsp. salt (3g)
• ¼ cup ice water (60ml)
• 2 cups fresh pineapple, finely chopped (480g)
• ½ cup sugar (100g)
• 1 tbsp. instant tapioca (8g) or 1 ½ tbsp. tapioca starch (12g)
• ½ cup sifted powdered sugar (100g)
• 2-3 tbsp. pineapple juice (30-45ml)
• 1 vanilla bean (optional)