Monday, August 20, 2007

Monday's requested recipe... V
Pasteles con Queso for Api
(Alejandra A)


4 Cups all-purpose flour
1/2 Teaspoons salt
1 Yolk
3 Teaspoons of sugar
3 Teaspoons (full) shortening melted and cooled
1 1/4 Cups water, or as needed
1/2 Tea spoon of cooking baking soda
1 Fresh cheese
Enough oil to fry the pasteles


  • In a medium bowl, stir together the flour, yolk, salt, baking soda and sugar for 3 minutes.
  • Add the slightly warm shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs.
  • Use a fork to stir in water a few tablespoons at a time (no more than 3 or 4) until the mixture forms a ball.
  • Pat into a ball, and flatten slightly.
  • Wrap in plastic wrap and refrigerate for 1 hour. Forget about the ball and do not even see it before one hour.
  • One hour later, take the ball out of the refrigerator, let it sit at room temperature for 10 minutes form the dough into 2 inch balls.
  • On a floured surface, roll each ball out into a thin circle, a thinner circle will make lighter pasteles.
  • Place a thin slice of cheese onto the center, be generous with the cheese but keep it thin
  • Fold into half-moon shapes. Seal edges by pressing with your fingers (Repujar*)
  • Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
  • Place one empanada into the fryer at a time.
  • Cook for about 2 minutes, turning once to brown on both sides.
  • Drain on paper towels, and serve hot. Sprinkle powder sugar.

Great with Api!


Api: drink made from powdered corn & cinnamon, served warm; color varies according to the kind of corn used, Pasteles de Queso: fried pastries with cheese and sprinkled sugar, Repujar: press edges shut

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