Tradicional Foods
Sweet Potato Pasties
Serves
12
Ingredients
Pastry: 500g wheat flour • 150g melted pork lard • 1 egg yolk • 5ml aguardente • 150ml water • 5g salt
Filling: 500g sweet potato • 300g sugar • 70ml water • 3g cinnamon powder • 3g lemon zest
Method
Mix the flour with the lard, add the egg yolk, the aguardente, the salt and the water until you get a smooth and homogenous dough, but not too soft • Leave to rest for two hours • Boil the sweet potatoes, remove the skins and mash until you have a puree, adding the cinnamon and the lemon zest • Boil the sugar with the water until a temperature of 121ºC, approximately 2 minutes boiling • Roll out the pastry nice and thin on a table dusted with flour and cut out with a round crimped pastry-cutter • Fill with the sweet potato and close the pastry cases • Deep fry in a pan in oil at 160-170ºC • Drain in a recipient lined with kitchen paper and dust with a mixture of sugar and cinnamon powder
