Bolivian Cheese Pasteles / Pasteles Bolivianos de Queso

cheese

🥗Healthier: ricotta

💰Cheaper: cottage cheese

Ricotta provides a similar texture with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for frying.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Add 3 cups of all-purpose flour to the mixer.

Add 3 teaspoons of sugar to the flour.

Melt lard and salted butter together until there are no lumps.

Pour 8 oz of warm water into the mixer with the flour and sugar.

Mix on the first speed until fully combined; add more warm water if the dough looks dry.

Let the dough rest covered for about 30 minutes.

Cut the dough into 90 g pieces and form into balls with the seam side down.

Cover the dough balls to prevent drying out.

Roll each dough ball into a very thin circle, about the thickness where you can see your fingers through it.

Spread cheese evenly over half of one side of the dough.

Fold the other half over to match the edges and press to seal.

Flute the edges by twisting or turning the edge inward and pressing down.

Heat oil to 375°F and gently lower the pastel into the oil, spooning oil over the top.

Fry until golden brown, about 30 to 40 seconds, then flip to cook evenly on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens