(Empanadas de Camote con Pina)
1 cup cooked sweet potato, mashed
1/2 cup crushed pineapple, drained
1 tablespoon Mexican lime juice
1/4 teaspoon salt
1 egg, beaten
1/2 cup light brown sugar
1/2 cup blanched almonds, chopped
1/2 teaspoon cinnamon
2 cups sifted all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup vegetable shortening
5 or 6 tablespoons ice water
Combine mashed sweet potato with remaining ingredients. Set aside.
Heat oven to 375 degrees 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 and 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.
15 to 20 minutes or until delicately browned.