Ingredients
5cupsall-purpose flour,plus more for dusting
1tspsalt
2tspbaking powder
3tspgranulated sugar
2tbspcorn oil
5large eggs
1cupwarm milk
1½cupsmozzarella cheese,or Oaxaca cheese, shredded
water,or beaten egg white, for sealing
canola oil,for frying
powdered sugar,for dusting
6cupsapi,for serving
Preparation
In a large bowl, sift together the flour, salt, baking powder, and sugar, then whisk to combine. Add the corn oil, and whisk until well combined.
In a liquid measuring cup or small bowl, lightly beat together the eggs. Add the milk.
Gradually add the egg mixture to the dry ingredients. Mix until the dough begins to come together in a ball.
Transfer the dough to a lightly floured surface and knead for 10 minutes, until smooth.
Place the dough in a floured bowl. Cover with a kitchen towel or plastic wrap and let it rest for 45 minutes, or until the dough has nearly doubled in size.
Roll the dough into about 25 smaller balls, or fewer if larger pasteles are preferred. Transfer to a baking sheet and cover with a kitchen towel.
Working 1 at a time, roll each dough ball out into ⅛-inch thick ovals. Use an inverted bowl to cut out circles about 4 to 5 inches in diameter. Discard the dough scraps.
Add about a tablespoon of Oaxaca cheese to the center of each circle. Lightly wet the edge of the dough with water, then fold in half and seal using the repulgue technique or an empanada mold cutter.
Fill a large pot with canola oil, then heat to 360 degrees F.
Add several pasteles at a time to the hot oil and fry for about 5 minutes, or until crisp and golden brown. Drain on paper towels.
Dust the hot pasteles with powdered sugar. Serve with api, and enjoy!
