Filling
1 cup cooked sweet potato, mashed
1/2 cup crushed pineapple, drained
1 tablespoon Mexican lime juice
1/4 teaspoon salt
1 egg, beaten
1/2 cup light brown sugar
1/2 cup blanched almonds, chopped
1/2 teaspoon cinnamon

Combine mashed sweet potato with remaining ingredients. Set aside.

Pastry
2 cups sifted all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup vegetable shortening
5 or 6 tablespoons ice water

Preheat oven to 375 degrees F.

Sift together the dry ingredients. Cut in shortening with a pastry blender until mixture looks mealy. Add water, just enough to hold the pastry together when kneaded lightly. Roll as thin as pie pastry on a lightly floured board and cut into 3- to 4-inch diameter circles. Spoon filling on one half of the circle, wet edge of the pastry with a little water, then fold the other half of the pastry over; press edges together with fork times. Prick pastry tops. Bake for 15 to 20 minutes or until delicately browned. Serve at room temperature.

Makes 15.