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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Empanadas de Camote con Pina Recipe

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This recipe for Empanadas de Camote con Pina is from Mom Cooks Tex-Mex, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FILLING:
1 cup cooked yam, mashed
1/2 cup crushed pineapple, drained
1 tablespoon lime or lemon juice
1/4 teaspoon salt
1 large egg, beaten
1/2 cup light brown sugar
1/2 cup blanched almonds, chopped
1/2 teaspoon ground cinnamon

PASTRY:
2 cups sifted all-purpose white flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons ice water
Directions:
Directions:
Preheat oven to 375 degrees.

FILLING: Combine the mashed yam with the pineapple. Add the remaining ingredients. Set aside.

PASTRY: Sift together the dry ingredients. Cut in the shortening. Add just enough water to hold the pastry together. Roll out on a lightly floured surface and cut 15 circles 3 to 4 inches in diameter. Spoon the filling onto one half of the circle. Wet the edge of the pastry with a little water, then fold the other half of the pastry over and press the edges together with fork tines. Prick the pastry tops. Bake 15 to 20 minutes or until delicately browned. Serve at room temperature.

 

 

 

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