Venezuelan Turnovers with Smoked Cheese and Spiced Panela Syrup

Instructions

1. 1

   In a large bowl, combine the all-purpose flour, 4 g (3/4 tsp) of the salt, and the sugar. Add the cold butter and rub it in with your fingers until the mixture looks sandy with a few visible bits of butter.

2. 2

   Add the egg, then pour in the cold water little by little until a firm but pliable dough forms. Knead for 2 to 3 minutes until smooth. Cover and let it rest for 20 minutes at room temperature.

3. 3

   While the dough rests, heat 15 ml (1 tbsp) of the vegetable oil in a skillet over medium heat, about 320°F / 160°C at the cooking surface. Sauté the onion for 4 minutes. Add the garlic and sweet pepper and cook 2 minutes more.

4. 4

   Add the grated panela, ground cumin, and 1 g (1/8 tsp) of the salt. Cook for 1 minute, just until the panela melts and coats the mixture. Remove from the heat, let cool slightly, and mix with the grated smoked cheese.

5. 5

   For the sauce, blend or stir together the fresh cilantro, plain yogurt, lime juice, black pepper, and 1 g (1/8 tsp) of the salt until you have a thick green sauce. Refrigerate until serving.

6. 6

   Divide the dough into 8 equal pieces. Roll each piece on a lightly floured surface into a circle about 14 cm (5 1/2 inches) wide. Place a portion of filling in the center of each circle.

7. 7

   Fold each circle into a half-moon shape. Press the edges closed and crimp with a fork so the cheese does not leak during frying.

8. 8

   Heat the remaining vegetable oil in a deep pot to 350°F / 175°C. Fry the turnovers in batches of 2 or 3 for 3 to 4 minutes per side, until deeply golden and crisp.

9. 9

   Drain the turnovers on paper towels and let them rest for 2 minutes before serving. Serve with the cilantro-lime sauce.