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



  • 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