Pastissos de moniato
1/2 glass of high-grade cazalla
1/2 glass of olive oil
1/2 Kg. Sugar
3/4 Kg. Flour
For the filling:
3/4 Kg. White sweet potato
1/4 Kg. Sugar
boil the sweet potatoes with skin.
Peel, remove the pulp and work it hot with the sugar and a pinch of cinnamon to form a paste.
To make the dough, put the cazalla and the oil together with the sugar in a saucepan to the fire.
Be careful because the cazalla being high graduation, will turn on. Cover then with a cover a few seconds.
When part of the alcohol evaporates and the sugar is dissolved, add flour. Stir until it forms a dough.
In total, the whole process should last about 20 minutes.
To form the pastissos:
The dough is worked hot. To extend it in portions of round form (a glass can make of mold), on a smooth and oiled surface.
Fill with the sweet potato paste and close. Seal the ends by pressing with a fork. Paint with the beaten egg so that after baking it is bright.
Place in the oven, previously heated and cook at a high temperature of 220º for 25 minutes.