Dough
6 cups of all-purpose flour
1 1/2 cup unsalted butter, softened
2 teaspoons salt
200g Catupiry cheese
4 egg yolks
4 eggs
Filling
4 cups of water
1/4 cup chopped nuts
3 tablespoons grated carrot
2 tablespoons unsalted butter
10 mashed potatoes
3 cinnamon sticks
Accessory
Pastry cutter with a 10cm diameter
For brushing
1 egg yolk lightly beaten
For dusting
1/2 cup grated carrot
Dough
6 cups of all-purpose flour
1 1/2 cup unsalted butter, softened
2 teaspoons salt
200g Catupiry cheese
4 egg yolks
4 eggs
Filling
4 cups of water
1/4 cup chopped nuts
3 tablespoons grated carrot
2 tablespoons unsalted butter
10 mashed potatoes
3 cinnamon sticks
Accessory
Pastry cutter with a 10cm diameter
For brushing
1 egg yolk lightly beaten
For dusting
1/2 cup grated carrot
Dough
In a bowl, sift together the flour and salt
Add the cheese, butter, egg yolks, and eggs
Mix well and let the dough rest for 10 minutes
Filling
Peel and seed the potatoes and cut them into cubes
Simmer with water, grated carrot, butter, and cinnamon sticks
Cook with a covered pan for 15 minutes
Turn off the heat and let it cool to add nuts
Assembly
On a table, roll out the dough with the help of a rolling pin and cut it with a pastry cutter
Place 1/2 teaspoon of filling in each circle
Preheat the oven at high temperature
Fold the dough over the filling and press the edge to close the pasty
Brush with egg yolk and dust with grated carrot
Place in a baking dish and bake for 25 minutes or until golden brown
