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empanadas De Camota Con Pina (mexican Pineapple-yam Turnovers) filling
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 combine Mashed Yam With Pineapple And Remaining Ingredients. Set Aside. pastry
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 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. makes 15. |
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