INGREDIENTS

4 cup flour

1/2 cup milk

3 tablespoons butter

1 egg

1/2 tablespoon royal powder

1 tablespoon salt

Kitchen oil

250 grams Adobera Cheese

2 red bell peppers

2 spring onions

1 can corn

2 tablespoons olive oil

PREPARATION

1. In a pan, heat milk with butter over medium heat without boiling until the butter melts completely. Remove from the fire.

2. Sift flour to eliminate lumps. Form a volcano with flour and add warm milk to the center.

3.Add egg to the center and knead. Add salt and royal powder to the dough, mix well. Let stand for 15 minutes.

4.Extend dough with roller until 0.5 cm thick. Make circular cuts of the desired size until the dough is finished.

5. Mince peppers and the onion. Grate Adobera cheese. Set aside separately.

6.In a pan, heat olive oil. Once hot, sauté the onion, then the peppers and cook for 10 minutes. Add the corn and mix, cook for 5 more minutes. Add the grated Adobera cheese and mix. Remove from heat and set aside.

7.Fill dough circles and fold, paste the edges well and refrigerate for 20 minutes.

8. Heat oil and fry the empanadas until golden brown.

TIP: You can make and freeze them before frying. So you can prepare the recipe and only fry the portions you need.