Empanadas De Camota Con Pina
Empanadas de Camota con Pina (Mexican Pineapple-Yam Turnovers)
Filling
1 cup cooked yam, mashed
1/2 cup crushed pineapple, drained
1 tbsp lime or lemon 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 yam with pineapple & 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 shortening
5 or 6 Tbsp ice water
Sift together flour, sugar, baking powder & salt
But in shortening with a pastry blender or two knives until mixture looks mealy
Add water; just enough to hold pastry together when kneaded lightly
Roll as thin as pie pastry on a lightly floured board & cut into circles, 3 to 4 inches in diameter
Spoon filling on one half of the circle
Wet edge of pastry with a little water, then fold other half of pastry over, & press edges together with fork tines
Prick pastry tops
Bake at 375 deg F for 15 to 20 min or until delicately browned
Serve at room temp
Makes 15
Leave a Comment