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

No Photo



  • 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


  • 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


  1. Combine mashed yam with pineapple and remaining ingredients. Set aside.
  2. 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.
  3. 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.
  4. Bake at 375 degrees F for 15 to 20 minutes or until delicately browned.
  5. Serve at room temperature.

Yield: 15

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry