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pineapple-yam Turnovers (empaņadas De Camote Con Piņa) filling
1 Cup Cooked Sweet Potato, Mashed
1/2 Cup Crushed Pineapple, Drained
1 Tablespoon Mexican Lime 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 Sweet Potato With 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 Vegetable Shortening
5 Or 6 Tablespoons Ice Water preheat Oven To 375 Degrees F. sift Together The Dry Ingredients. Cut In Shortening With A Pastry Blender Until Mixture Looks Mealy. Add Water, Just Enough To Hold The Pastry Together When Kneaded Lightly. Roll As Thin As Pie Pastry On A Lightly Floured Board And Cut Into 3- To 4-inch Diameter Circles. Spoon Filling On One Half Of The Circle, Wet Edge Of The Pastry With A Little Water, Then Fold The Other Half Of The Pastry Over; Press Edges Together With Fork Times. Prick Pastry Tops. Bake For 15 To 20 Minutes Or Until Delicately Browned. Serve At Room Temperature. makes 15. |
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