Empanadas de Camota con Pina
(Mexican Pineapple-Yam Turnovers)

Yield: 15

Ingredients

Filling

• 1 cup cooked yam, mashed
• 1/2 cup crushed pineapple, drained
• 1 tablespoon lime or lemon 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 shortening
• 5 or 6 tablespoons ice water

Instructions

Filling

1. Combine mashed yam with pineapple and remaining ingredients. Set aside.

Pastry

1. Sift together flour, sugar, baking powder and 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 and cut into circles, 3 to 4 inches in diameter.
2. Spoon filling on one half of the circle. Wet edge of pastry with a little water, then fold other half of pastry over, and press edges together with fork tines. Prick pastry tops.
3. Bake at 375 degrees F for 15 to 20 minutes or until delicately browned.
4. Serve at room temperature.