It is one of the most famous Chilean recipes and it can be served as an appetizer, as finger food or also as a main course. To pair this simple but delicious preparation, we suggest a refreshing sparkling wine, with a crisp acidity, such as Casillero del Diablo Devil’s Collection Brut.
Ingredients (10-16 turnovers)
- 2 ½ cups flour
- 1 tablespoon baking powder
- 1 tablespoon salt
- 1 tablespoon sugar
- 4 tablespoons shortening
- 2 tablespoons butter
- 1 cup warm water
- 150 g hard Swiss-type cheese, diced
- In a large bowl or working surface sift flour and baking powder. Make a hole in the middle and add salt, shortening, butter and warm water, working them quickly into the flour until a smooth dough is obtain. Knead for 3 minutes on a lightly floured surface.
- Extend the dough until 1/8” thick. Cut out 10-12 cm diameter circles (reuse dough scraps and extend repeatedly until all dough has been used).
- Place 1 to 2 teaspoonfuls of filling in each circle, leaving a 1.5 cm margin. Lightly wet the pastry edges and fold over dough in half to form semicircles.
- Seal each turnover by pressing edges with fingers or fork. Prick holes in each turnover with a toothpick to avoid opening while frying. If turnovers are prepared in advance, cover and store in refrigerator.
- Just before serving, heat oil in a deep frying pan or electric skillet. Fry only a few turnovers at a time. Fry for 2 minutes or until both sides are golden brown. Drain on paper towels and serve very hot.