Empanadas De Camote Con Pina
|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|
To make the filling: Combine mashed yam with pineapple and all remaining ingredients for the filling.
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.