Pineapple yam epanadas recipe
Pineapple-Yam Epanadas recipeThis article was published by: Matthew
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Recipe introThis recipe for pineapple yam empanadas is a delicious and unique twist on the classic savory pastry. Filled with a sweet and tangy pineapple-yam mixture, these empanadas are bursting with tropical flavors. The crispy golden crust perfectly complements the creamy and fruity filling, making it a delightful treat for any occasion. Whether you're looking to impress your guests or simply satisfy your cravings, these empanadas are sure to be a hit.
Keywords: pineapple, yam, empanadas, tropical flavors, sweet and tangy.
Pineapple yam epanadas recipe details
- 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.
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