Pastéis de Guam (stuffed turnovers)

Instructions

1. Cook the peeled sweet potato cut into pieces in boiling water for 15 to 20 minutes, until it mashes easily with a fork.
2. Mash it finely and let it cool, then mix it with the brown sugar, cinnamon, melted butter and vanilla to make a smooth filling.
3. In a bowl, mix the flour, baking powder, salt and sugar, then rub in the cold butter with your fingertips until it looks sandy.
4. Add the egg and milk, then knead quickly until you have a smooth dough. Cover it and let it rest 20 minutes in the cool.
5. Roll out the dough to 3 mm thick and cut out discs about 10 cm across using a glass.
6. Place a spoonful of filling in the center of each disc, fold the dough into a half-moon and seal the edges well by pressing them with a fork.
7. Arrange the turnovers on a tray lined with baking paper, brush them with beaten egg and bake in a oven preheated to 180 °C for 20 to 25 minutes, until well golden.
8. Let them cool slightly on a rack before serving.