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






  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.

Makes 15.


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