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Recipe Category: Pie
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Individual Cheese Pies Mexican Recipe
Ingredients
Recipe for: Cubiletes de Requeson – Individual Cheese Pies
Makes 1 DOZEN
- 1 recipe Empanada dough
Filling
- 2 cups requeson (about 20 ounces)
- ½ cup sugar, plus more for sprinkling
- ½ cup sour cream
- ¼ cup all-purpose flour
- grated zest of 1 lime
- 1 teaspoon pure vanilla extract
- 2 eggs
- 1 egg yolk mixed with 1 tablespoon whole milk or cream, for egg wash
Method
- Lightly grease a standard-size muffin tin
- Line a baking sheet with parchment paper
- On a lightly floured surface, roll about two-thirds of the dough to ? inch thickness
- With a cookie cutter or large glass, cut out 12 circles about 3¾ inches in diameter and press into the bottom and up the sides of the muffin cups
- The dough may crack or break, but just press it together with your fingers
- Make sure they are about the same thickness all around
- Reroll the scraps and the remaining one-third dough to the same thickness and cut out 12 circles that are the same size as the tops of the muffin cups
- Place the cups and the tops on the prepared baking sheet and refrigerate while you prepare the filling (the dough can be made up to 3 days ahead of time but needs to be taken out and allowed to come to room temperature before unwrapping and using)
- Preheat the oven to 350°F
TO MAKE THE FILLING, place the cheese in a cheesecloth-lined bowl and drain the excess liquid
- Combine the drained cheese, the sugar, sour cream, flour, lime zest, vanilla, and eggs in a blender or food processor and blend until smooth
- Remove the chilled dough from the refrigerator
- Spoon the cheese filling into the dough cups almost to the top
- Lightly wet the edges of the dough cups with your fingers and place 1 dough circle on top of each cup
- Press lightly to seal the edges
- Brush the tops with the egg wash and sprinkle with the sugar
- Bake until golden brown, 25 to 30 minutes
- Let cool for a few minutes in the pan, then carefully flip the pan to unmold the pies and let cool on a wire rack
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