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Carolina Eats
Carolina Eats

From home cooking to farm-to-table cuisine, the Upstate is a place for foodies. You can enter your favorite recipes during our quarterly Carolina Eats Recipe Sweepstakes presented by Ingles. All submitted recipes will be published here for everyone to enjoy.

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Carolina Eats – Mama Gloria’s Fruity Empanadas

Gloria Pedemonte shared her Mama Gloria’s Fruity Empanadas recipe with us for our Carolina Eats Snack Attack contest.


9-inch refrigerated puff pastry
1 can of crushed pineapple
1 egg
4 teaspoons of sugar (optional)
4 large strawberries
sweetened shredded coconut flakes



Grab a sheet of parchment paper and place it on the countertop or cutting board, then carefully lay down the 9-inch refrigerated puff pastry and roll it over it to make a sheet.

Grab a 3.4-inch round cookie-cutter and cut 4 or 5 each in the same sheet of puff-pastry. Discard the scrap of the puff pastry and leave the ones that have been cut.

Open a can of crushed pineapple. (Optional: Make sure you drain extra juice out of the crushed pineapple before adding the sugar. Put four teaspoons of sugar in the can of crushed pineapple and stir them for extra sweetness.) Put two tablespoons in the middle of the puff pastry.

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Carefully fold them in half and pinch all around the ends of the empanada. Then, grab a fork and press all around the empanadas to ensure they are sealed. Important: carefully slice three small incisions on the top for even baking. Then, grab a small cup of water, and open up one egg, and stir for 30 seconds until the glass is a cloudy yellow.

Then, grab a cooking brush and generously brush over the top of the empanadas for the glaze.

If you have a toaster oven or an air fryer, carefully place the Fruity Empanadas on either parchment paper on a flat baking pan or a cooling rack. Bake for 17 minutes at 370 degrees. Make sure to carefully flip on both sides for even cooking.

While it’s baking, take four large strawberries (Or Any Fruit Of Choice). Carefully slice them and lay the slices around the plate.

After the Fruity Empanadas are done, leave them sitting to cool for two minutes. Grab a small bowl to place in the middle of the plate.

After two minutes, carefully take out the Fruity Empanadas and put them in the bowl.

And lastly, sprinkle the sweetened shredded coconut flakes all around the Fruity Empanadas and the sliced strawberries as garnish.

And, most important of all, ENJOY!

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