PASTELITO DE BATATA SWEET POTATO PASTE

 PREPARATION TIME: 20 MINUTES

 COOKING TIME: 12-15 MINUTES

MAKES 12 PASTELITOS

DOUGH

500 g (1 lb 2 oz/3¹/₃ cups) plain (all-purpose) flour

10 g (¼ oz) fine sea salt

160 g (5¾ oz) unsalted butter

170 ml (5½ fl oz/²/₃ cup) water, approx

FILLING

12 slices of dulce de batata, 6 x 3 cm (2½ x 1¼ inches)

GLAZE

3 egg yolks, beaten

TO SERVE

icing (confectioners’) sugar chocolate sauce

DOUGH

Make the classic dough for baking by following the instructions on page 20, but using the quantities given above.

ASSEMBLY

Preheat the oven to 180°C (350°F/gas 4). Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm (¹/₈ inch), and cut out circles with a 9 cm (3½ inch) cutter. Top each round of dough with a slice of dulce de batata. Fold the edges inward and roll forward to close. Set aside in the refrigerator if not cooking immediately.

COOKING

Arrange the pastelitos on a baking tray lined with baking paper. Brush with egg yolk and bake for 12–15 minutes, or until golden and cooked. Allow them to cool for 15 minutes before serving. Dust with icing sugar and serve with chocolate sauce.

DULCE DE BATATA

Dulce de batata is a sweet potato paste. It’s a sweet jelly, like a dense jam, and traditionally dark in colour, like caramel. You can find it in Argentinian and speciality food stores.