The Chilean Kitchen/Ruth Van Waerebeek-Gonzalez 1999

Basic Egg Pastry For Chilean Sweets (Masa Amarilla para Dulces Chilenos)
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
18 (4-inch) rounds


INGREDIENTS:
1 cup all-purpose flour pinch salt 2 tablespoons butter, melted and left to cool
2 tablespoons cold water 1 tablespoon white wine vinegar 1 tablespoon brandy or rum
4 large egg yolks



1 Preheat the oven to 375F (190C). Lightly flour a baking sheet.
2 Sift the flour onto a work surface. Make a well in the center; add the remaining ingredients, and work together with your fingertips until well mixed. Gradually draw in the flour and knead until the dough is satiny and quite elastic, about 5 minutes.
3 On a lightly floured work surface, roll out the dough to a 1/8-inch thickness. Cut the dough out into rounds (2-1/2 inches for hojarascas and 6 to 8 inches for tortas), rectangles (for lanchitas), or ovals (for chilenitos). Prick the dough with a fork (to help keep them flat) and transfer to the prepared pan. Bake about 5 minutes, or until light golden brown. Transfer the pastries to a wire rack; cool completely before filling and decorating.

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