Mexican Cheese Squares
|Butter||6 Ounce, chilled|
|Eggs||2 Small, lightly beaten|
|Iced water||4 Tablespoon|
|Cottage cheese||8 Ounce, strained|
|Egg||1 , beaten with 2 yolks|
|Caster sugar||4 Ounce|
|Lemon juice||1 Teaspoon|
|Vanilla essence||1⁄4 Teaspoon|
Sift the flour and salt into a large mixing bowl.
Add the butter and cut it into small pieces with a table knife.
With your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.
Add the eggs with 2 tablespoons of the water and mix into the flour with the knife.
Knead the dough gently and form it into a ball.
Chill in the refrigerator for 30 minutes.
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
To make the filling, place all the ingredients in a bowl and beat together until they are mixed.
Remove the dough from the refrigerator and divide it in half.
On a lightly floured board, roll out half of the dough to a rectangle large enough to line a 7 x 11 inch baking sheet.
Lift the dough on to the rolling pin and place it on the baking sheet.
Spoon the filling on to the dough, spreading it out evenly to within 1/4 inch of the edges.
Moisten the edges of the dough with a little water.
Roll the remaining dough out to a rectangle large enough to cover the filling.
Lift the dough on to the filling, pressing the edges together to seal.
Cut a slit in the centre of the dough and trim the edges.
Brush the top of the dough with the milk.
Place the baking sheet in the oven and bake the dough for 20 to 25 minutes or until it is golden brown.
Remove the sheet from the oven and set it aside to cool.
Cut the pastry into 8 squares and serve.