Pineapple Coconut Empanadas
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
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