Empanadilhas (Sweet Potato Pies)
Empanadilhas are primarily a dish from southern Portugal
For the pastry:
For the filling:
|250 g flour||250 g boiled sweet potatoes|
|1 tablespoon lard||250 g sugar|
|1 tablespoon butter or margarine||grated rind of 1 orange (or lemon)|
|1 egg||1 teaspoon powdered cinnamon|
|grated rind of 1 lemon||50 g to 100 g skinned and|
|orange juice||grated almond (optional).|
|1 tablespoon brand|
|fine salt to taste|
|oil for frying|
|sugar and powdered cinnamon|
Photograph (c)2008 Sofia Martins
Sift the flour into a mixing bowl. Make a well in the centre and pour in the lard, butter, egg, brandy, grated rind of lemon and a little salt. If necessary, add a drop or two of orange juice. Cover with another bowl and a cloth and leave the dough to rest for 15 minutes.
Heat the sugar in 1 dl of water and boil until the syrup threads. At this point, add the almonds and boil a little more. If almonds are not included, remove the sugar from the heat, and add the sweet potatoes. Stir well and return the mixture to the heat. Add the grated orange or lemon rind and the cinnamon. Boil the mixture until you can see the bottom of the pan. Then leave the mixture to cool.
Break off pieces of the dough and roll them out into thin rectangles. Place little heaps of the filling on the strips keeping them well apart. Fold the pastry over the filling either as squares or cut the squares into triangles using a very sharp knife; seal the edges. Fry these pies in hot oil (175º C). While they are still hot, dip them in sugar and cinnamon.