Tomato Torpedo

Sift the cornstarch, flour, baking powder, and salt

Add the grated cheese and butter

Mix the dough until it forms a pleasant crumb

Add the tomato sauce (without skins and passed through a sieve if using fresh tomatoes)

Knead the mixture very well with your fingertips until it becomes smooth and does not stick to your hands on a floured surface

If necessary, add a little more flour

Roll out to a thickness of 1 cm

Cut into strips of 1 x 7 cm

Form two strips at once

Place in a greased baking dish

Brush each torpedo with egg whites without beating and sprinkle with grated cheese

Bake in a moderate oven for 20 to 25 minutes

After cooling, store in sealed cans and serve as an appetizer, taking care to reheat in the oven before serving.