Empanadillas Recipe from Cooking Classes in Buenos Aires at Teresita
• 20 ounces of flour
• 20 ounce of quince paste
Mix the component ingredients of the dough until obtain an elastic dough. Flour the counter and knead it until smooth. Roll it into a ball, wrap it up in a dishcloth and let it rest for 20 minutes. Divide the dough in small rolls. Roll them up with a rolling pin giving them a round thin shape. In a casserole, dissolve the quince paste with a little of warm water until obtain a thick cream. If you wish, scent it with cinnamon or clove. Spread the cream over the dough discs, wet the dough on the edge, fold them in two and seal. With your fingers, press the two pieces of dough firmly together. A repulgue or pattern is made in the border to seal the two sides together. Place them in a baking tray and bake in a pre-heated oven. Dust them with confectioners sugar and serve.