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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 12 |
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My family refused to eat sweet potatoes as a side dish, so I decided to serve them in tempting turnovers, remarks Doreen Kelly of Roslyn, Pennsylvania. 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 king arthur unbleached 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 |
Directions:
1. In a large saucepan, combine filling ingredients. Cook over medium-low heat for 12 minutes or until thickened, stirring occasionally. Cool.
2. For pastry, combine the 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.
3. 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.
4. Place on greased baking sheets. Brush with milk and sprinkle with sugar. Cut slits in top. Bake at 425° for 15-20 minutes or until golden brown. Yield: 12 servings.
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