SWEET POTATO TURNOVERS
Source of Recipe
EMAIL
List of Ingredients
FILLING:
2 cups mashed sweet potatoes (without added milk and butter)
1 can (20 ounces) crushed pineapple, drained
1-1/4 cups sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/4 teaspoon each ground ginger, allspice and cinnamon
PASTRY:
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter-flavored shortening
5 to 6 tablespoons cold water
Milk and additional sugar
Recipe
In a large saucepan, combine filling ingredients. Cook over medium-low
heat
for 12 minutes or until thickened, stirring occasionally. Cool. For
pastry,
combine flour, baking powder and salt in a bowl. Cut in shortening
until
crumbly. Gradually add water, tossing with a fork until dough forms a
ball.
Divide into 12 portions. On a floured surface, roll each portion into a
6-in. circle. Spoon 1/4 to 1/3 cup filling on half of each circle.
Moisten
edges with water; fold dough over filling and press edges with a fork
to
seal. Place on greased baking sheets. Brush with milk and sprinkle with
sugar. Cut slits in top. Bake at 425 degrees for 15-20 minutes or until
golden brown. Yield: 12 servings.
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