Recipes from Mexico :: Mexican Desserts
Filling1 c. cooked sweet potato, mashed
1/2 c. crushed pineapple, drained
1 Tbsp. Mexican lime 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 sweet potato with remaining ingredients. Set aside.
Pastry
2 c. sifted flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2/3 c. vegetable shortening
5 or 6 Tbsp. ice water
Preheat oven to 375 degrees fahrenheit.
Sift together the dry ingredients. Cut in shortening with a pastry blender until mixture looks mealy. Add water, just enough to hold the pastry together when kneaded lightly. Roll as thin as pie pastry on a lightly floured board and cut into 3- to 4-in. diameter circles. Spoon filling on one half of the circle, wet edge of the pastry with a little water, then fold the other half of the pastry over; press edges together with fork times. Prick pastry tops. Bake for 15 to 20 mins. or until delicately browned. Serve at room temperature.
Makes 15.
