Segui i passaggi nell ordine indicato.
To prepare the dough, begin by sifting together the flour and salt into a large mixing bowl. Incorporate the shortening and, using an electric mixer set to medium speed, blend for approximately 2 minutes. The resulting mixture should resemble a coarse meal.
Introduce the sour cream to the mixture, stirring to combine. Gradually add the chilled water, about half at a time, stirring continuously until a cohesive dough ball forms.
Divide the dough into 24 equal portions, shaping each into a small ball. Arrange the dough balls on a plate, cover with plastic wrap, and refrigerate for 15 minutes to chill.
Preheat your oven to 425°F (220°C). Lightly coat two large baking sheets with cooking spray and set aside.
For the filling, in a separate bowl, thoroughly combine the well-drained crushed pineapple, sugar (or Splenda), flaked coconut, and vanilla extract. Ensure the ingredients are evenly distributed.
Using the additional 3 tablespoons of flour as needed to prevent sticking, roll each dough ball out on a lightly floured surface into a 6-inch circle.
Spoon approximately 2 tablespoons of the pineapple-coconut filling into the center of each dough circle. Fold the dough over to enclose the filling, forming a half-moon shape. Pinch the edges of the dough together to seal tightly, ensuring no filling escapes during baking. Place the assembled empanadas onto the prepared baking sheets.
Use a fork to gently pierce the top of each empanada, allowing steam to escape during baking. Brush the tops of the empanadas with sweetened condensed milk to promote browning and add a touch of sweetness.
Bake in the preheated oven for 18 minutes, or until the empanadas are golden brown and the filling is heated through.
Remove the baked empanadas from the oven and allow them to cool slightly on the baking sheets before serving. Enjoy these delightful Pineapple Coconut Empanadas warm or at room temperature.