Pineapple yam epanadas recipe
Pineapple-Yam Epanadas recipe
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- Ingredients Filling:
- 1/2 cup fresh pineapple (or canned crushed)
- 1 cup cooked yams, mashed
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1 egg, beaten
- 1/2 cup chopped nuts
- 1/2 teaspoon cinnamon
- Ingredients Pastry:
- 2 cups sifted all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup shortening
- 5 to 6 Tablespoons ice water
Recipe imported from Mexico and published in Great Exuma! Great Food!
Filling: Crush fresh pineapple in blender (drain if very juicy). Sweeten to taste. Combine with yam and remaining filling ingredients. Set aside.
Pastry: Sift together flour, sugar, baking powder and salt. Cut in shortening until mixture looks mealy. Add water gradually, using just enough to hold pastry together. Roll out like pie pastry, and cut into circles 3 to 4 inches in diameter. Spoon filling on half of each circle. Press edges together with fork tines. Prick tops. Bake in preheated 375 degree oven 15 to 20 minutes or until lightly browned.
Reference: Pineapple yam epanadas recipe
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