Empanadas Dulces

Oxmoor House
2 dozen turnovers


+ Add To Shopping List
2 cups cooked, mashed sweet potatoes
1 (15 1/4-ounce) can crushed pineapple, drained
1 1/4 cups plus 3 tablespoons sugar, divided
1 teaspoon lemon rind
1 teaspoon orange rind
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
2 1/2 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 sweet potatoes, pineapple, 1 1/4 cups sugar, lemon rind, orange rind, pumpkin pie spice, and cinnamon in a medium saucepan. Cook over medium heat, stirring constantly, until thickened. Cool; set aside.

Combine flour, remaining sugar, baking powder, and salt in a medium mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until dry ingredients are moistened. Divide pastry into 24 portions. Roll each portion into a 4-inch circle on a lightly floured surface.

Place 1 tablespoon sweet potato mixture in center of 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 lightly greased baking sheets. Bake at 400° for 15 minutes or until lightly browned.

Created date

February 2010