5 cups all-purpose flour (625 g), plus more for dusting
1 teaspoon salt
2 teaspoons baking powder
3 teaspoons granulated sugar
2 tablespoons corn oil
5 large eggs
1 cup warm milk (240 mL)
1 ½ cups shredded mozzarella cheese (150 g), or Oaxaca cheese
water, or beaten egg white, for sealing
canola oil, for frying
powdered sugar, for dusting
6 cups api (1.5 L), for serving
Nutrition Info
Calories 159
Fat 4g
Carbs 22g
Fiber 0g
Sugar 1g
Protein 6g
How to Make It
1. Step
In a large bowl, sift together the flour, salt, baking powder, and sugar and whisk to combine.
2. Step
Add the corn oil and whisk until well combined.
3. Step
In a liquid measuring cup or small bowl, lightly beat together the eggs. Add the milk.
4. Step
Gradually add the egg mixture to the dry ingredients. Mix until the dough begins to come together in a ball.
5. Step
Transfer the dough to a lightly floured surface and knead for 10 minutes, until smooth.
6. Step
Place the dough in a floured bowl. Cover with a kitchen towel or plastic wrap and let it rest for 45 minutes, or until dough has nearly doubled in size.
7. Step
Roll the dough into about 25 smaller balls, or fewer if you prefer larger pasteles. Transfer to a baking sheet and cover with a kitchen towel so the dough balls don’t dry out as you roll them out.
8. Step
Working 1 at a time, roll each dough ball out into ⅛-inch (3 mm) thick ovals. Use an inverted bowl to cut out circles about 4-5 inches (10-13 cm) in diameter. Discard the dough scraps.
9. Step
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.
10. Step
Fill a large pot with canola oil and heat to 360°F (182°C).
11. Step
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.
12. Step
Dust the hot pasteles with powdered sugar. Serve with api, if desired.
