Serves 10 (2 small pies each)
Prep time: 1 hour
- 3 cups all-purpose flour
- 3 tablespoons shortening (Crisco all vegetable is line)
- 1 1/2 cup milk
- salt, to taste
- 1 pound Monterey Jack cheese
- 1 cup vegetable oil
- Place the ﬂour on a pastry board or a large bowl and make a hill with a hole in the middle (I prefer a bowl to avoid having a mess when the liquid seeps out of the hole!).
- Melt the shortening and pour into the hole.
- Combine the milk, 1/2 cup of water, and salt; warm the mixture up; and pour it into the hole.
- With your hands, mix the flour With“ the liq’uid ingredients and knead it until smooth. (All this can also be done in an electric mixer.) Let the dough rest for about 20 minutes.
- On a floured board roll the dough to a thickness of 1/8 inch. The dough is very elastic, and it may be a little hard to roll. Cut circles about 2 inches in diameter. (You should have about 40 circles.)
- Put a small piece of cheese in the middle of each circle. Fold the turnover and seal the edges with a little water. Use a fork to press down and produce a decorative edge. Place the turnovers on a piece of parchment paper until ready to cook.
- Heat the oil in a frying pan and fry the turnovers until golden brown. Drain them on paper towels.
- Serve hot. Leftovers can be reheated in the oven.
NOTE: For another time, these are also delidous ﬁlled wrth’ the pino used in the Pastel de Choclo.