Canastitas de Queso (Cheese-filled Baskets)

Ingredients:

For the Canastitas (Baskets):
500g self-raising flour (or 500g plain flour + 4 tsp baking powder)
250ml hot water
100g butter
pinch of salt
1 tsp corn oil
1 egg yolk
poppy seeds, for sprinkling

For the Cheese Filling:
100g freshly-grated Parmesan cheese
Gruyere cheese, grated
100g cream cheese, softened
3 tbsp double cream
freshly-grated nutmeg, to taste
freshly-ground black pepper, to taste
2 tbsp parsley, finely chopped

Method:

Begin with the pastry baskets (canastitas). Combine the hot water and butter in a bowl and set aside until the butter has melted. Sift the flour into a large bowl. Form a well in the centre then pour in the butter and water mix before adding the egg yolk, salt and oil. Work quickly until the mixture comes together as a dough. Knead until soft and elastic then cover the bowl and set aside to rest for 30 minutes.

In the meantime, combine all the ingredients for the cheese filling in a bowl and beat until thoroughly combined.

After this time, turn the dough onto a floured work surface and roll out to about 3mm thick. Cut the dough into circles about 6cm in diameter. Take these circles and place about 2 tbsp of the cheese filling in the centre of each. Pinch together two sides of the circle to lift the sides up as a box. Now take the opposing sides and pinch these so that you have a square box with the filling in the centre.

Sprinkle with the poppy seeds then carefully transfer to a greased baking tray. Place in an oven pre-heated to 180°C and bake for about 15 minutes, or until the filling is hot and the pastry is cooked through and golden. Serve hot.

The canastitas (pastry baskets) can also be made and baked empty, if you put some baking beans in the middle. These can then be used when cooled to hold starters such as Curried Sea Bass Ceviche.