Recipes from Mexico :: Mexican Desserts
Filling1 c. cooked yam, mashed
1/2 c. crushed pineapple, drained
1 Tbsp. lime or lemon juice
1/4 tsp. salt
1 egg, beaten
1/2 c. light brown sugar
1/2 c. blanched almonds, chopped
1/2 tsp. cinnamon
Combine mashed yam with pineapple and remaining ingredients. Set aside.
Pastry
2 c. sifted flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2/3 c. shortening
5 or 6 Tbsp. ice water
Sift together flour, sugar, baking powder and salt. But 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 in. 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 at 375 degrees fahrenheit for 15 to 20 mins. or until delicately browned. Serve at room temperature.
Makes 15.
