Ingredients Jump to Instructions ↓


  2. Peru

  3. 1 cup sifted flour

  4. 1 tsp baking powder

  5. 2 Tbsp butter

  6. 2 egg yolks, beaten

  7. 2 Tbsp water

  8. 4 Tbsp cottage cheese

  9. 4 Tbsp cream cheese

  10. 1/2 tsp salt

  11. 1 tsp chili powder

  12. 1 egg white

  13. Oil for deep frying

  14. Sift together flour and baking powder, cut in the butter with a

  15. pastry blender. Add the egg yolks and water and toss to coat the

  16. mixture to make a soft dough. Combine the cottage and cream cheeses,

  17. salt and chili powder, mixing until smooth. Beat the egg white

  18. until stiff and fold into the cheese mixture.

  19. Roll the dough out as thinly as possible. Cut into rounds with

  20. cookie cutter or edge of glass. Place a teaspoon of the cheese

  21. mixture on each round and fold over the dough sealing the edges.

  22. Press the edges with tines of a fork. Heat oil to 375 :F and fry

  23. each empanadita until browned. Drain well.


Send feedback