Pastel de Queso

Pastel de Queso

Every day early in the morning around 5 am, the air in the streets at the market fills with the smell of dough being fried and red corn flour being boiled. This is the way some Bolivians start their day with a warm cup of red boiled corn and a delicious melted cheese inside the Pastel de Queso.

 

 

 

Filling:
8 oz   Queso Fresco or Monterrey Jack
Dough:
1 ½ cup all purpose flour
2 tbsp Crisco
1 egg
1/4 tsp salt
1 ½ tbsp sugar
⅛ cup boiling water.
1 Tbsp confectioner sugar
Sift the flour in a large bowl, heat the crisco to boiling point. Add the hot crisco to the flour and mix with a wooden spoon.

Pastel de queso small1

Add the egg salt and sugar and mix. Slowly add the hot water until you had a soft dough easy to roll.Divide the dough in half and each half in half until we have 16 little ball.

Pastel de queso small2

Rolled with a pan rooled each of them and once flat add cheese in the middle and folded in half press carfully the edges to close, Do the same with the others.

Pastel de queso small3

Do the same with the others. Heat 1 cup of vegetable oil and when is ready cooked each of them until golden.

Pastelde queso small4Pastel de queso small5

Cool them  in a paper towel and once cooled sprinkled with some confectioner sugar.

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Enjoy it with a good cup of coffee or if you can with a good API morado!

Pastel con queso small7

3 comments on “Pastel de Queso

  1. we called it empanada de queso in scz. i miss this the most and it’s the hardest to recreate! the ones i had in scz were so huge and fluffy and it seemed like a pound of cheese was in it.

  2. Pingback: Bolivie / cuisine du monde | A l'aventure ...

  3. Pingback: Api and pastel | Bolivia as I see it!

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