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Pineapple Empanadas

6 c. flour
2 c. butter flavored Crisco
8 oz. Coke, at room temperature

1 (16 oz.) jar pineapple preserves
4 to 5 tbsp. Cornstarch
1/2 c. sugar

Bring filling ingredients to boil. Mix flour and shortening together. Make sure shortening is well mixed. Add Coke, gradually mix well. Make dough into balls, according to the size of empanadas you want and press ball using a tortillera (tortilla press). Press around edges after filling has been added. Bake in ungreased cookie sheet at 350 degrees. Sugar the empanadas as soon as they are done.
Yield: 4 dozen. 

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