Southwestern Recipes
Pineapple-Yam Turnovers
(Empanadas de Camote con Pina)
Yield: 15
Ingredients
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
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
Instructions
Filling
- Combine mashed sweet potato with remaining ingredients. Set aside.
Pastry
- Heat 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.