1 med. papaya
1 cup palm sugar
3 cups light brown sugar
3 cups sugar
1 tbsp. vanilla extract
1 tbsp. cinnamon
DIRECTIONS:
1. Shred your papaya
2. Cook your papaya till it softens.
3. Chop and then purée papaya 1 cup at a time using your Kitchen Aid/ Ninja Blender..
4. When that’s done, put it back in a pot and start cooking your puréed papaya adding in your ingredients on a med/low heat. (I let the papaya cook for a good 25-30 minutes to get it the way I want. It’s all up to you on how you like the consistency of it). Also test taste if it needs more light brown or white sugar.
Dough INGREDIENTS:
3 cups flour
1 stick butter flavored CRISCO shortening, cut in small cubes
12 tbsp. cold water
DIRECTIONS:
In a large bowl, pour in flour and cut up butter shortening. Mix
these two ingredients together with a fork or flat spatula. Then add in your cold water, a tablespoon at a time and mix well. Form your balls.
*Assemble the pastry - Flatten dough balls, fill, fold, crimp edges, cut uneven edges off and then poke a few holes on top. Bake at 350° for 25-30 minutes or until lightly golden brown.
(Makes about 40 empanada
