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Avocado and palmito empanadas

Time 1 hour
Yields Makes 16 empanadas
Avocado and palmito empanadas
1

To make the crust, sprinkle the yeast over one-fourth cup of the warm water (100 to 110 degrees) and stir to dissolve. Stir in the sugar and set aside while measuring the remaining ingredients.

2

Pour the milk, olive oil, salt and remaining one-half cup water into the bowl of an electric mixer. Add the yeast mixture. Mix in enough of the flour to make a bread-like dough. When the dough is smooth, knead dough with a dough hook until it is elastic, 3 to 4 minutes. Remove the dough from the mixer, form it into a ball and place it in an oiled bowl, turning to coat all sides. Cover and let it rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

3

To make the filling, combine the diced hearts of palm, tomato, cilantro, parsley, cheeses, onion, avocado and mix until creamy. Season to taste with salt and pepper.

4

To make the empanadas, punch down the risen dough and break it into 16 equal pieces. Roll out each piece of dough on a lightly floured surface to a 5-inch diameter about one-eighth inch thick. Place about 1 1/2 tablespoons filling in the center. Brush the edges with egg yolk and fold over to make a half moon. Press down the edges with a fork to seal.

5

Deep fry the empanadas in canola oil heated to 350 degrees until golden brown on both sides, about 3 minutes. Serve warm.

From Malagueta in Pasadena.

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