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Empanadas De Camote Con Pina Recipe
|Cooked yam||1 Cup (16 tbs), mashed|
|Crushed pineapple||1⁄2 Cup (8 tbs), drained|
|Lime juice/Lemon juice||1 Tablespoon|
|Egg||1 , beaten|
|Light brown sugar||1⁄2 Cup (8 tbs)|
|Blanched almonds||1⁄2 Cup (8 tbs), chopped|
|All purpose flour||2 Cup (32 tbs), sifted|
|Baking powder||2 Teaspoon|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Ice water||6 Tablespoon|
Serving size: Complete recipe
Calories 3354 Calories from Fat 1581
% Daily Value*
Total Fat 181 g278.1%
Saturated Fat 38.9 g194.5%
Trans Fat 18 g
Cholesterol 211.5 mg
Sodium 2357.3 mg98.2%
Total Carbohydrates 400 g133.2%
Dietary Fiber 16.7 g66.8%
Sugars 151 g
Protein 51 g102.6%
Vitamin A 5.3% Vitamin C 27.7%
Calcium 98.9% Iron 92.6%
*Based on a 2000 Calorie diet
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.