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.
- Serve at room temperature.
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