Recipe Archives->Mexican->Empanaditas 04

EMPANADITAS DE QUESCO
Peru

1 cup sifted flour
1 tsp baking powder
2 Tbsp butter
2 egg yolks, beaten
2 Tbsp water
4 Tbsp cottage cheese
4 Tbsp cream cheese
1/2 tsp salt
1 tsp chili powder
1 egg white
Oil for deep frying

Sift together flour and baking powder, cut in the butter with a
pastry blender. Add the egg yolks and water and toss to coat the
mixture to make a soft dough. Combine the cottage and cream cheeses,
salt and chili powder, mixing until smooth.  Beat the egg white
until stiff and fold into the cheese mixture.

Roll the dough out as thinly as possible. Cut into rounds with
cookie cutter or edge of glass.  Place a teaspoon of the cheese
mixture on each round and fold over the dough sealing the edges.
Press the edges with tines of a fork.  Heat oil to 375 :F and fry
each empanadita until browned. Drain well.

Printable version: empanaditas04.txt.