->Empanaditas 04 <-

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.