|All purpose flour||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Cheese||1⁄4 Pound, sliced (Preferably Cheddar)|
|Lard||1 Pound (2 Cups)|
Measure and sift flour.
Heat to boiling the water, butter, and salt.
Immediately add flour all at once.
Cook for 1 minute, stirring to avoid lumps.
Remove from heat and continue to stir until mixture is smooth.
Turn mixture onto a lightly floured board while still hot.
Knead rapidly for about 2 minutes.
Shape dough into a ball.
Place ball in a bowl and leave covered with a cloth for 1 hour.
Shape ball into a roll about 2 inches thick.
Cut the roll into slices about 1/2 inch wide.
Roll out slices thinly, one by one, with lightly floured rolling pin.
Cut each slice into a circle the size of a doughnut.
Two circles will make a pas-telillo.
Place one circle on top of the other with a slice of cheese between.
Press the edges together first with the finger tips, then with a lightly floured fork.
Lay the pastelillos on a lightly floured baking sheet, ready to be fried.
Set in refrigerator until 30 minutes before frying.
In the lard heated to 400° F.on a frying thermometer, fry 3 at a time until golden brown.
Drain on absorbent paper.