The Lock Dining Bar

Cheese pies are a tradition dating back to Argentina from the colonial era. While people in the north say a pie is not so if it is not baked, this dish can also be prepared as frying.

Ingredients cheese pies

- 1 / 2 kilo of cheese for grating
- 1 / 4 kilo of potatoes
- 6 hard boiled eggs
- 1 / 2 kg. lard
- 1 / 2 cup oil
- 1 onion
- Sal
- 2 tsp. ground pepper
- 2 tsp. paprika
- 1 kg. flour
- 1 cup boiling water
- 4 tsp. sugar

Preparation of cheese empanadas

For the dough:
Mix the flour, water boiled with salt, two teaspoons of sugar and half a tablespoon of lard. It forms a thick, stretch and form disks.

For the filling:
Fry the onion in five tablespoons of oil. Add five tablespoons of water, salt and seasonings. Boil and remove from heat before it thickens. Add the cheese and half-baked potatoes cut into cubes, and egg.

Fill pasta discs to form a repulsion or design can be achieved with a fork or folding the dough over itself.
Fry patties in oil and grease or cooking in the oven at medium heat.