Cheese and Egg Turnovers

On a smooth surface, combine the flour, cornstarch, oil, and water

Mix well and let rest for 30 minutes

With the rolling pin, cut out small pieces of dough about half a centimeter thick and roll into circles using a cookie cutter

With your finger, fold the edges of the dough inwards along its entire length, forming a flute shape

Set aside

Pulse the cheese in a fine grater and mix with flour and egg

Mix well

Distribute over the turnovers and set aside

In a saucepan, combine cornstarch and water and heat until dissolved

Let simmer for 10 minutes and set aside

In a frying pan, add enough oil to reach a height of 1 cm

Heat until hot and fry three turnovers at a time, being careful not to get the filling wet

When golden brown, remove and place on paper towels

When finished frying, pass each one through the batter and serve.