Place the diced butter in a Ziploc or plastic bag and freeze while you gather the other ingredients(about 20-30mins)
Combine the flour, sugar, salt, and baking powder in a food processor.
Then add cream cheese, butter and pulse just until the crumbs of dough are the size of peas. Followed by eggs. Pulse about 4-5 times until the dough comes together. Remove dough and knead 3-4 times on a floured surface
Refrigerate while you make the filling.
In a medium saucepan, add pineapple, butter, sugar, cinnamon spice, nutmeg, cornstarch, and lemon juice
Simmer on medium heat about 3-4 minutes until thickened. Set aside. Let it cool.
When ready to assemble place dough on a well floured surface roll it out.
Using a large mouth, glass, cookie cutter, bowl about 3- 4 " cut out circles by gently pressing on the dough and releasing it, Continue cutting out dough until all dough has been cut. Assembling Empanadas dough
Scoop a heaping tablespoon of filling into each circle. Fold over press gently to seal with fingers , twist edges of the empanadas
Another way of sealing is by pressing the tines of a fork along the edges of the dough.
Carefully place each empanada on a baking sheet to bake or you may freeze to use later.
Bake at 375 for 15-18 minutes until cooked through.