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Empanadas De Camote Con Pina

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  Cooked yam 1 Cup (16 tbs), mashed
  Crushed pineapple 1⁄2 Cup (8 tbs), drained
  Lime juice/Lemon juice 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Egg 1 , beaten
  Light brown sugar 1⁄2 Cup (8 tbs)
  Blanched almonds 1⁄2 Cup (8 tbs), chopped
  Cinnamon 1⁄2 Teaspoon
  All purpose flour 2 Cup (32 tbs), sifted
  Sugar 2 Tablespoon
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Shortening 2⁄3 Cup (10.67 tbs)
  Ice water 6 Tablespoon

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.

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Empanadas De Camote Con Pina Recipe