Empanadas De Camote Con Pina Recipe
It doesn't take a gourmet to judge how appetizing and flavorful Empanadas De Camote Con Pina using this recipe turns out. The key ingredient here is Vegetable. Indulge yourself in this Empanadas De Camote Con Pina as Breakfast. You do not need to be a gourmet to gauge how delicious and flavorful this dish is.
Ingredients
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
Pastry:
2 cups sifted all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup shortening
5 or 6 tablespoons ice water
Directions
To make the filling: Combine mashed yam with pineapple and all remaining ingredients for the filling.
Set aside.
To make pastry: Sift together flour, sugar, baking powder, and salt.
Cut 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 in a preheated 375° oven for 15 to 20 minutes or until delicately browned.
Set aside.
To make pastry: Sift together flour, sugar, baking powder, and salt.
Cut 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 in a preheated 375° oven for 15 to 20 minutes or until delicately browned.
