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From MAS,
Chicago, Il
Pastel
de Quijo Prata
Farmers cheese and heart of palm pastry
....
For the filling:
- 1 cup poblano pepper, diced
- 1 cup of red onion, diced
- 1 cup green onion, diced
- 2 tablespoons chopped garlic
- 1 tablespoons crushed red pepper
- 2 cups Feta or Farmer's Cheese
- 2 tablespoons olive oil
- salt and pepper to taste
For the dough:
- 2 1/2 cups of all purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon of cayenne
- 1 pinch of white pepper
- 1/2 cup of unsalted butter
- 1/4 cup lard
- 1/4 cup cold water
For frying:
To make filling:
Pre-heat a large sauté pan. Add enough olive oil to cover the bottom
of the pan and sauté the poblanos, red onion, green onion and garlic
until the red onions are translucent. This usually takes 8 minutes. Add
the crushed red pepper and sauté for another minute. Place the cheese
in a mixing bowl and add the ingredients from the sauté pan. Mix
thoroughly and let cool.
To make dough:
Mix the dry ingredients together in a bowl. Cut the butter and lard into
tiny pieces and work the butter and lard in with your fingers. Add the
water a little bit at-a-time and knead into the dough. Roll out dough
until 1/8th of-an-inch and cut out 4-inch circles. Place two tablespoons
of cooled filling mixture in the center of each circle of dough. Fold
one edge of the dough over to the other side and seal edge with a sprinkle
of water, using the prongs of the fork to crimp.
To Cook Empanadas:
You can refrigerate empanadas until ready to cook and serve. To cook,
pre-heat enough Canola oil to float the empanadas in a sauté pan
and fry at 325 degrees F. Cook empanadas on both sides until golden brown.
Enjoy.
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