Empanadas Dulces

Oxmoor House
about 2 dozen


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1 (17-ounce) can yams
1 (15 1/4-ounce) can crushed pineapple, undrained
1 cup plus 3 tablespoons sugar, divided
1 1/2 teaspoons lemon rind
1 1/2 teaspoons orange rind
2 1/22 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup shortening
5 to 6 tablespoons cold water
Additional sugar


Combine yams, pineapple, 1 cup sugar, lemon and orange rind in a large saucepan. Cook over medium heat, stirring constantly, until thickened. Cool; set aside.

Combine flour, remaining 3 tablespoons sugar, baking powder, and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until all ingredients are moistened. Divide pastry into 22 to 24 portions. Roll each portion to a 3-inch circle on a lightly floured surface.

Place about 1 tablespoon pineapple mixture on each pastry circle. Moisten edges of circle; fold pastry in half, making sure edges are even.

Using a fork dipped in flour, press edges of pastry together to seal. Sprinkle 1/2 teaspoon sugar on each pastry. Place on baking sheets; bake at 350° for 30-minutes or until lightly browned.

Created date

February 2010