empanadas de camota con pina
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 sal...
Ingredients
- 1cupcooked yam, mashed
- 1/2cupcrushed pineapple, drained
- 1tablespoonlime or lemon juice
- 1/4teaspoonsalt
- 1egg, beaten
- 1/2cuplight brown sugar
- 1/2cupblanched almonds, chopped
- 1/2teaspooncinnamon
Directions
- 1
Empanadas de Camota con Pina (Mexican Pineapple-Yam Turnovers) Filling 1 cup cooked yam, mashed 1/2 cup crushed pineapple, drained 1 tablesp
- 2
Set aside
- 3
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
- 4
But in shortening with a pastry blender or two knives until mixture looks mealy
- 5
Add water
- 6
just enough to hold pastry together when kneaded lightly
- 7
Roll as thin as pie pastry on a lightly floured board and cut into circles, 3 to 4 inches in diameter
- 8
Spoon filling on one half of the circle