Pineapple-Yam Turnovers
(Empanadas de Camote con Pina)

Yield: 15

Ingredients

Filling

• 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

Pastry

• 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

Instructions

Filling

1. Combine mashed sweet potato with remaining ingredients. Set aside.

Pastry

1. Heat oven to 375 degrees F.
2. 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.
3. Bake for 15 to 20 minutes or until delicately browned.
4. Serve at room temperature.