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Absolutely every recipe I publish on this blog is the result of my cravings, and today’s recipe is no exception. Since a few weeks ago, I remembered when I got some Hawaiian empanadas at a restaurant called Primo’s in the city of Neiva, a place we went twice a week.

Although the menu at Primo’s was full of variety, I always ordered the same three things: Hawaiian empanadas, chicken on a stick, and chocolate cake. I had the advantage of being thin back then, and eating all those calories didn’t affect anything. Good times!

When I made this recipe, I had to choose only one kind of empanada. I chose the Hawaiian empanadas.

They taste very similar to Hawaiian pizza, but the difference is that the crust that surrounds the empanadas is much more delicious, the toastier, the better.

For this opportunity, I had traditional Maseca, and to give the crust a little more yellowish tinge, I added a bit of coloring: using turmeric or achiote when preparing the dough. If you want to skip this step, just use yellow Maseca.

They aren’t served with any sauces, but the juice they emit when cooking makes them even more delicious. For those that are used to spicy flavors, you can add a few drops of ají.

I’m thinking about making these again soon, and I have to make lots of them because every member of the family eats at least two. How many would you eat?