Small Turnovers

Florence J. Rodrigues

• 2 c. flour
• 1 c. water
• 2 T. butter
• 1½ tsp. salt
• ¼ lb. cheese (or Velveeta with mozzarella) or 1¼ lbs. seasoned meat
• 16 oz. vegetable oil (for frying)

Measure and sift flour. In a saucepan, combine butter, water and salt using low heat. As soon as it boils, begin to add flour gradually. Leave on low heat and stir until it is well mixed. Remove from heat and continue to stir until well blended. Knead mixture on a hard floured surface, about 15 times, then form into a ball. Put mixture into a bowl. Cover with a cloth and let stand for 1 hour. Roll mixture into a long cylindrical shape, about 2 inches in diameter. With a sharp knife, cut roll into ½-inch pieces. Using a rolling pin, roll out each piece. Cut with a doughnut cutter or any round instrument to make a circular pattern. Fill each pastelillo with seasoned meat or cheese. Fold over with filling inside and press seams with a fork. Fry at 400° until golden color.