Costa Rican Empanadas de Pina Recipe is of the Costa Rica staples. Costa Rica is renowned for its history, landscapes and food. I recently visited the small town of Cinco Esquinas and stayed in a local hostel, from where I could go exploring my cuisine. My goal was to obtain recipes and take cooking classes so I can write food blog posts. Little did I know I would learn the recipe for Costa Rica Empanadas de Pina from a fellow traveler at the hostel.
Cinco Esquinas is a small community full of rustic charm and friendly locals. The town is surrounded by rolling hills for walks and explorations. A small square features small shops, markets and eateries offering local dishes. Popular dishes include the Costa Rican Empanadas de Pina recipe. Locals and tourists alike enjoy these sweet treats.
I had the Costa Rican Empanadas de Pina recipe and was intrigued by the savory and sweet combination. These empanadas are basically pastries stuffed with pineapple filling, providing a delightful mix of flavors. The outside is crisp and golden (fried to perfection). It has a flaky texture that holds the pineapple filling inside. This crisp-tender balance showcases the skill of making these empanadas. First bite: the pineapple was sweetened with cinnamon.
To get the flavor of the Costa Rican Empanadas de Pina recipe, I joined a small cooking class with my new hostel mate. The class met in a kitchen where we made ripe pineapples, sugar and flour. And so I learned how to create the dough and the filling. Mixing, rolling and shaping the empanadas was informative and entertaining. It was neat to see how this simple dish is dear to so many Costa Ricans.
While we cooked, my new friend told me about empanadas in local culture. These pastries are usually baked on special occasions and family occasions to represent community and unity. At the end of our session we had an array of Costa Rican Empanadas de Pina recipe to share with hostel guests and our families at home.
Our homemade Costa Rican Empanadas de Pina recipe made me understand why they are so beloved here. They are sweet and tropical and crunch from the pastry. I spent another day in Cinco Esquinas visiting artisan markets and viewpoints. The town and its people gave my culinary journey much pleasure.
Recipes like this Costa Rica Empanadas de Pina one have taken me to food blogging. This trip was not about tasting food but understanding the cultural significance of each dish. Look for these empanadas in case you go to Costa Rica. You will appreciate their history, flavor and joy at community gatherings.
Ingredients For the Costa Rican Empanadas de Pina Recipe
All-purpose Flour
Salt
Sugar
Unsalted Butter, at room temperature
Vegetable Shortening, at room temperature
Milk
Egg, beaten
Fresh pineapple, finely chopped
Brown Sugar
Ground Cinnamon
Vegetable Oil, for frying
Powdered Sugar, for dusting
Cooking Instructions For the Costa Rican Empanadas de Pina Recipe
In a large mixing bowl, whisk together the flour, salt, and sugar. Add the butter and vegetable shortening to the dry ingredients and use your fingers to rub them into the flour mixture until it resembles coarse crumbs. Add the milk and beaten egg to the mixture and use a wooden spoon or your hands to mix until a smooth dough forms.
Knead the dough on a floured surface until it becomes elastic and no longer sticky. Divide the dough into 8 equal pieces and roll each piece into a ball. Cover the dough balls with plastic wrap and let them rest for 15 minutes.
In a small bowl, mix together the chopped pineapple, brown sugar, and cinnamon.
On a floured surface, roll out each dough ball into a thin circle, about 6 inches in diameter. Spoon about 2 tablespoons of the pineapple filling onto one half of the dough circle, leaving a small border around the edges. Fold the other half of the dough over the filling to create a half-moon shape and use a fork to crimp the edges together.
Heat about 2 inches of vegetable oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully place the empanadas in the pan, a few at a time, and fry until golden brown, about 2-3 minutes per side. Use a slotted spoon to transfer the empanadas to a paper towel-lined plate to drain excess oil.
Dust the empanadas with powdered sugar and serve warm.
Favorite Local Foods in Costa Rica
Costa Rica is a country of beaches, tropical forests and hot people. But cuisine of Costa Rica is also unique. Mixing indigenous, Spanish and African influences, Costa Rican food is flavorful and made with fresh, local ingredients. The food is often simple but tasty, reflecting the easygoing lifestyle of the country. Look closer at some of our favorite local foods in Costa Rica.
The most famous dish in Costa Rican cuisine is the gallo pinto. This is a local favorite and a breakfast staple. It typically has black beans and rice, occasionally seasoned with onions, peppers, and even cilantro. The rice and beans are stir-fried. It’s typically served with eggs scrambled or fried and sour cream or cheese on top. Gallo pinto is classic Costa Rican comfort food that’s quick, filling and nourishing way to start the day.
Another popular dish in Costa Rica is casado, a traditional meal that combines several flavors on one plate. The word casado means “married,” because the different ingredients are mixed together in a harmonious way. A casado typically includes rice and beans, a meat (generally chicken, beef or pork), a side of salad, fried plantains and sometimes a piece of cheese. This dish packs a protein, vegetable and carbohydrate punch for lunch or dinner. Casado is also served in local sodas, the small, casual eateries that are typical of Costa Rican dining.
For all those that really like seafood, Costa Rica has some delicious dishes which make use of its long coastline. Ceviche is raw fish or shrimp tossed in squeezed lime juice and topped with diced onions, cilantro and peppers. The acid in the lime cures the seafood so it is safe to eat while still having a light flavor. Ceviche can be served as an entree with crackers or fried plantain chips and it is refreshing on a scorching day.
Along the coasts, there’s also sopa negra (black bean soup), made with black beans, chicken and various seasonings. The soup has a hard boiled egg float in it and it is generally consumed with tortilla and rice on top. Simple but filling, it’s a dish locals all over the country love.
No trip to Costa Rica would be complete without trying tamal, a traditional Costa Rican dish. Tamales are made from masa (corn dough) filled with chicken, pork or vegetables and rolled in banana leaves before being steamed. They are prepared for special occasions and holidays but are found year-round in many homes and markets.
Costa Ricans are also big coffee drinkers and no visit to the country is complete without sampling some of their famous coffee. Coffee beans grown in Costa Rica are world class and the locals are known for producing complex brews. Regardless of whether you are having coffee with your gallo pinto each early morning or a cold coffee beverage in the afternoon, Costa Rican coffee is a must try for just about any visitor.
Lastly, no Costa Rican meal is complete without a drink. Most popular is agua de sapo, made with lemon, ginger and brown sugar. It cools down after a hot meal and samples some of the country’s flavors.
Finally, the food reflects the simplicity and warmth of Costa Rica. Whether it is breakfast with a plate of gallo pinto, ceviche on the seaside or perhaps a cup of local coffee – Costa Rican cuisine has something for everyone. The dishes are flavorful, fresh and filling and offer an authentic taste of this beautiful Central American country.
The Top Reasons I Love Costa Rica Food
Costa Rican food has always had this special charm for me. From the simplicity of its ingredients to the bold, fresh flavors that combine in each dish, Costa Rican cuisine reflects the country’s easygoing lifestyle and cultural history. The much more I consume of Costa Rica, the more I love its versatility, freshness, and authenticity. The reasons I love Costa Rican food.
Fresh, local ingredients are among the reasons I like Costa Rican food. The country’s varied climate and fertile soil provide fruits, vegetables and herbs that form the base of the cuisine. Sweet plantains, cilantro or tomatoes? the ingredients are always fresh and flavorful. I’ve found that meals in Costa Rica are simple and light – weighted with simple, fresh ingredients that stand on their own. With an emphasis on fresh ingredients, every dish sips of natural flavor.
One more reason I like Costa Rican cuisine is the balance of flavors. Costa Rican dishes are generally light but delicious and also have the proper balance of spicy, tangy and sweet components. For example, the classic gallo pinto (mix of rice and beans) has onions, garlic and cilantro, and is often served with fried plantains for sweetness. This balance of flavors makes the food enjoyable but filling without being too rich or overwhelming. It’s an example of how Costa Rican food should be: each ingredient should complement the others without being overwhelming.
Another reason I like Costa Rican food is the variety. The food is simple but tasty, from the hearty casado to the light and refreshing ceviche. Each dish takes something different – a thick, comforting soup like sopa negra or a tangy glass of agua de sapo flavored with fresh lime. This variety means you are able to grab something fast or something more elaborate, based on your mood. And Costa Rican food is usually prepared with easily available ingredients, so I make many of my favorites at home.
I also like that Costa Rican food is often eaten communally. Meals such as casado are usually a plate of rice, beans, meat, salad and fried plantains. Having such a meal with friends or family creates a homey atmosphere reflective of the country’s values of togetherness and hospitality. It is not so much the food itself, as much as enjoying it with other people. Dining in Costa Rica can often be viewed as a celebration of community-centered around good food, good company and good conversation.
Lastly, I like Costa Rican food because it’s so culturally Costa Rican. The food combines indigenous, African and Spanish influences, and the result is a unique cuisine that is accessible. Dishes such as tamales and sopa negra have been handed down through the generations and each tell a story of Costa Rica’s history. And tasting these dishes brings me back to the country of the past while having something good and filling to eat in the present.
Finally, I really like Costa Rican food for numerous reasons. From its fresh ingredients and balanced flavors to its variety and cultural significance, Costa Rican cuisine never fails to impress. Whether it’s a simple breakfast of gallo pinto or a hearty casado with friends, I always connect with the country’s food culture. Costa Rican food is much more than just a meal – it is an experience and one I constantly go back to.
FAQ For the Costa Rican Empanadas de Pina Recipe
Question: What is the Costa Rican Empanadas de Pina recipe?
A: The Costa Rican Empanadas de Pina recipe is a delightful pastry made with a soft dough filled with sweet pineapple jam or preserves, baked or fried to golden perfection. It’s a popular snack or dessert in Costa Rica.
Question: What ingredients are needed for a Costa Rican Empanadas de Pina recipe?
A: A Costa Rican Empanadas de Pina recipe typically includes flour, butter, sugar, eggs, and pineapple jam for the filling. Additional ingredients like vanilla extract and a pinch of salt are often used to enhance the flavor of the dough.
Question: How is the Costa Rican Empanadas de Pina recipe prepared?
A: To prepare a Costa Rican Empanadas de Pina recipe, a dough is made with flour, butter, sugar, and eggs. The dough is rolled out, filled with pineapple jam, and folded into a crescent shape before baking or frying.
Question: Can the Costa Rican Empanadas de Pina recipe be made with other fillings?
A: Yes, the Costa Rican Empanadas de Pina recipe can be made with other fillings such as guava, apple, or dulce de leche. However, pineapple is the traditional and most common choice.
Question: Is the Costa Rican Empanadas de Pina recipe suitable for special occasions?
A: Absolutely, the Costa Rican Empanadas de Pina recipe is a great addition to special occasions and celebrations. Its sweet and fruity filling makes it a favorite treat for holidays, gatherings, and family events.
Costa Rican Empanadas de Pina Recipe
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/4 cup unsalted butter at room temperature
- 1/4 cup vegetable shortening at room temperature
- 1/4 cup milk
- 1 egg beaten
- 1 cup pineapple fresh, finely chopped
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, whisk together the flour, salt, and sugar. Add the butter and vegetable shortening to the dry ingredients and use your fingers to rub them into the flour mixture until it resembles coarse crumbs. Add the milk and beaten egg to the mixture and use a wooden spoon or your hands to mix until a smooth dough forms.
- Knead the dough on a floured surface until it becomes elastic and no longer sticky. Divide the dough into 8 equal pieces and roll each piece into a ball. Cover the dough balls with plastic wrap and let them rest for 15 minutes.
- In a small bowl, mix together the chopped pineapple, brown sugar, and cinnamon.
- On a floured surface, roll out each dough ball into a thin circle, about 6 inches in diameter. Spoon about 2 tablespoons of the pineapple filling onto one half of the dough circle, leaving a small border around the edges. Fold the other half of the dough over the filling to create a half-moon shape and use a fork to crimp the edges together.
- Heat about 2 inches of vegetable oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully place the empanadas in the pan, a few at a time, and fry until golden brown, about 2-3 minutes per side. Use a slotted spoon to transfer the empanadas to a paper towel-lined plate to drain excess oil.
- Dust the empanadas with powdered sugar and serve warm.