PROCESS OF PRODUCING EMPANADITA (FILLED PASTRY) WITH LUBEG (SYZYGIUM LINEATUM) JAM AND SWEET POTATO (IPOMEA BATATAS) BLEND AS FILLER

摘要

This utility model relates to the process of producing Empanadita (filled pastry) with lubeg (syzygium lineatum) jam and sweet potato (Ipomea batatas) blend as filler following the steps of mixing mashed sweet potato and lubeg jam thoroughly in a bowl to form the filling; combining and mixing thoroughly flour, butter and water in a separate bowl to create a dough; kneading the dough from step (b) using a rolling pin; cutting the dough about 1/8 inch using a circular cookie cutter; putting 1 teaspoon of filling from step at the center of each cut dough from step; folding the dough with filling in half then sealing edges using fingers or fork; transferring the dough from step to baking sheets and bake for 20 minutes or until brown; and brushing empanadita with butter and roll in sugar powder.