Make the Filling:

In a saucepan over medium heat, combine the crushed pineapple, brown sugar, cinnamon, lemon juice, and salt. Simmer for 5–7 minutes. Mix the cornstarch with a tablespoon of water to make a slurry, then stir it into the pineapple mixture. Cook for another 1–2 minutes, until thickened. Remove from heat and let it cool completely.

Prepare the Dough:

In a mixing bowl, stir together flour, sugar, and salt. Cut in the chilled butter using a pastry cutter or your fingers until it resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.

Roll & Fill:

Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Use a round cutter (4–5 inches wide) to cut circles. Place a spoonful of cooled pineapple filling in the center of each. Fold over into a half-moon shape and press the edges with a fork to seal.

Bake:

Place the empanadas on a parchment-lined baking sheet. Brush the tops with beaten egg. Bake for 20–22 minutes, or until golden brown.

Cool & Serve:

Let them cool slightly before serving. You can dust with powdered sugar or serve with a scoop of vanilla ice cream for extra indulgence.