Palmito Tart

Milk

1

Sift the flour into a bowl

Make a depression in the middle and combine all the ingredients, except salt and water

Knead well

Add the water mixed with salt, kneading always to obtain a ball

2

Place on a smooth surface dusted with flour and knead until it becomes a smooth dough

Make a ball and cover with a dry cloth

Leave it to rest for 1 hour

Filling

1

Caramelize the onion in butter until it's soft

Add the palmito and flour and simmer for 1 minute

2

Add the warm water and chicken bouillon cube, crushed

Mix and cook until boiling and thickening

Remove from heat and let it cool

Assembling

1

On a surface dusted with all-purpose flour, roll out the dough to thin sheets

With the biscuit cutter, cut the dough into circles

Place half a spoonful of filling in the center of each circle, fold the edges and press with a fork

2

Heat the oil and fry the pastries until golden brown

Drain on paper towels and serve.