Filled Dough Pockets from El Salvador

Ingredients

• 2.5 cups corn (corn flour)
• 1.25 cups warm water
• 1 cup double cream fresh cheese (as filling)
• oil (for frying)
• salad (for garnish)
• 3 tbsp olive oil
• 0.25 cup chopped onions
• 1 garlic clove (chopped)
• 1 mace
• 1 peppercorn (finely chopped)
• 1 peppercorn (finely chopped)
• 2 cups tomatoes (deveined; seedless, diced)
• 2 tsp oregano (dried)
• Salt
• Pepper
• 0.25 cup cilantro (chopped)

Instructions

1. 1.

   Mix water and flour in a large bowl and knead together to form dough. Add a little more water if needed until the dough is smooth and does not tear when pressed. Wrap the dough in plastic wrap and let it rest for about 10 minutes.

2. 2.

   Shape the dough into a log and cut into 8-12 pieces.

3. 3.

   Roll each piece into a ball, press a small cup with your thumb in the center and add about 1 tbsp of filling. Seal the opening by pressing together and smoothing the edges. Carefully shape the filled ball into a flat disk or patty. Repeat with the remaining dough.

4. 4.

   Fry the disks briefly in hot oil until golden yellow and drain on paper towels.

5. 5.

   For the sauce, heat oil in a saucepan and sauté onions, then add garlic, peppercorns and chili and cook for 2-3 more minutes.

6. 6.

   Add tomatoes and oregano, bring to a boil and simmer for about 10 minutes. Stir in chopped cilantro, puree finely, add a little water if needed, strain through a sieve if desired. Season the sauce, serve in bowls with the fried dough pockets on plates, garnish with salad and serve.