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
Combine mashed yam with pineapple and remaining ingredients. Set aside.
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.
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.
Bake at 375 degrees F for 15 to 20 minutes or until delicately browned.