2 cups enriched flour, sifted
4 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
3 cups kamotes boiled and smashed
Sift and mix all dry ingredients.
Add the other ingredients in the order given.
Fry by spoonfuls in hot fat.
Roll in sugar and serve.
Serves 16 to 18
1 egg, beaten
1/4 cup milk
2 cups enriched flour, sifted with
1/2 teaspoon salt and
1 teaspoon baking powder
Add the beaten egg and milk to the flour mixture.
Mix thoroughly and knead
Roll dough on floured board to about 1/2 inch thickness
Cut into strips and divide strips into tiny portions.
Roll each portion with the thumb on a golloria pad until it coils and forms a spiral-shaped shell.
Fry in deep fat; drain in paper napkins.
Drop the gollorias in thick syrup, stirring continuously until well coated with sugar.
Cool and serve. Or pack in clean sterilized jars.
Serves 10 to 12
4 cups flour, sifted
1/2 cup sugar
3/4 cup water
1/3 cup sugar
1 teaspoon salt
Mix all ingredients together with two knives.
Knead with the finger and roll on a floured board until desired thickness is obtained. Cut into circles 5" - 6" in diameter.
2 tablespoons lard
2 cloves of garlic, minced
1 onion, chopped
1 tomato, chopped
1/2 kilo ground pork, lean
salt and pepper to taste
1 small can peas
1 small box raisins
lard for frying
Saute the garlic, add the onion, tomato and pork. Cover and cook until done.
Season with salt and pepper.
Add the peas and raisins and cook until done.
Put a spoonful of meat mixture in the center of each pastry wrapping.
Fold at center and press the edges together, taking care to close the sides securely.
Fry in hot fat or bake until golden brown.
Makes 20 to 22 empanadas