Pastelitos Andinos With Potato And Queso Fresco Recipe
Make Pastelitos Andinos With Potato And Queso Fresco Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
For frying
Method
Dough Preparation
- 1
Mixing the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold butter cut into small cubes. Use your hands or a pastry cutter to mix until the mixture resembles coarse crumbs.
- 2
Incorporating Wet Ingredients
Add the egg yolks and cold water to the flour mixture. Stir until the dough comes together, then knead gently for a minute until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 3
Cooking the Potatoes
Peel and dice the potatoes into small cubes. Boil them in salted water until tender, about 15 minutes. Drain and allow to cool slightly.
- 4
- 5
Assembling and Cooking
- 6
Rolling Out the Dough
On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut out circles using a round cutter or glass.
- 7
Filling the Pastelitos
Place a tablespoon of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Crimp the edges with a fork for a decorative touch.
- 8
Frying the Pastelitos
In a large pot, heat the vegetable oil over medium-high heat. Once hot, carefully add the pastelitos in batches, frying until golden brown on both sides, about 3-4 minutes total. Remove and drain on paper towels.
