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PASTECHI

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FRIED CHEESE EMPENANDAS

Ingredientes
3 Cup de harina cernida
1 ½ Tablespoon of Butter (60 grams)
1 Cup water or Milk
1
teaspoon baking powder
1 Teaspoon Kosher Salt
1 trozo de queso chanco de buena calidad


Preparación Al igual que en la empanada de horno, hay que formar un cono con la harina, hacerle un cráter, vaciar en él la manteca y la leche caliente, revolviendo con una cuchara.

Amasar cuando la temperatura de la mezcla lo permita; una vez que la masa esté en su punto (blanda, elástica y tibia) envolver en un paño de cocina para que no se enfríe.

Corte redondelas con un plato y póngales un trozo de queso de 1 cm de espesor.

Fríalas en aceite bien caliente hasta que tomen un color dorado.

The dough, like that of baked empanadas, can be very rich with lard, up to a cup or more for 2 cups of flour, or relatively austere with only a tablespoon for the same amount of flour—in either case frying makes them para chupar los dedos,-- finger lickin’ good.
Here’s a recipe for Fried Cheese Empanadas with dough on the lighter side:
Sliced cheese (1/3 inch / 1 cm thick) Mound the flour and baking powder and make a well in the center.  Add the melted lard and add the hot milk or water, stirring with a spoon.  When cool enough to handle, knead until smooth, soft, and elastic and wrap in a kitchen towel so that it remains warm. Roll or cut out circles (to any size you wish, usually between 4 and 8 inches/10-20 cm top with a slice of cheese (queso chanco if available), fold over and seal.  Fry in hot oil until golden.

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