Pineapple-Yam Turnovers
Pineapple-Yam Turnovers (Empanadas de Camote con Pina)
Filling
1 cup cooked sweet potato, mashed
1/2 cup crushed pineapple, drained
1 tbsp Mexican lime juice
1/4 tsp salt
1 egg, beaten
1/2 cup light brown sugar
1/2 cup blanched almonds, chopped
1/2 tsp cinnamon
Combine mashed sweet potato with remaining ingredients
Set aside
Pastry
2 cups sifted all-purpose flour
2 Tbsp granulated sugar
2 tsps baking powder
1/2 tsp salt
2/3 cup vegetable shortening
5 or 6 Tbsp ice water
Preheat oven to 375 deg F
Sift together the dry ingredients
Cut in shortening with a pastry blender until mixture looks mealy
Add water, just enough to hold the pastry together when kneaded lightly
Roll as thin as pie pastry on a lightly floured board & cut into 3- to 4-inch diameter circles
Spoon filling on one half of the circle, wet edge of the pastry with a little water, then fold the other half of the pastry over; press edges together with fork times
Prick pastry tops
Bake for 15 to 20 min or until delicately browned
Serve at room temp
Makes 15
Leave a Comment