Chilean Dobladitas

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Dobladitas are delightful Chilean pastries, characterized by their flaky texture and triangular shape. These savory pastries can be enjoyed plain or filled, making them a versatile snack that pairs beautifully with a variety of fillings, such as mashed avocado and cheese. Indulge in this traditional treat, perfect for a light snack or a stunning addition to any meal spread.

Ingredients

🌾 500g All-purpose flour, Del Campo
🌼 1 teaspoon Baking powder, Dr. Oetker
🧂 1 tablespoon Fine salt, Morton
🧈 100g Shortening, melted and hot, Crisco
🥚 1 Whole egg, Large
💧 200cc Lukewarm water, Spring Valley
🍳 1 Beaten egg, optional for egg wash

Instructions

1- Prepare the Dough:

In a large stainless steel mixing bowl, combine 500g of all-purpose flour with 1 teaspoon of baking powder and 1 tablespoon of fine salt.

2- Add Fats and Liquids:

Pour 100g of hot, freshly melted shortening into the flour mixture.
Stir gently with a metal spoon until fully incorporated.

3- Incorporate Egg and Water:

Break 1 whole egg into the mixture.
Gradually pour in 200cc of lukewarm water, continuing to mix until the dough begins to form.

4- Knead the Dough:

Transfer the dough to a clean work surface.
Knead by hand until it becomes smooth and elastic. This should take around 5 minutes.

5- Portion and Shape:

Divide the dough into small portions, approximately 50g each.
Roll each portion into a ball.

6- Roll Out the Dough:

Use a wooden rolling pin to flatten each ball into a thin circle on your countertop.

7- Cut the Circles:

Using a pizza cutter and a white ceramic plate as a guide, trim each circle to the same size.

8- Fold the Dobladitas:

Fold each circle in half, then half again to form a triangle.
For extra flavor, place a little "pineapple juice from meat" between the folds, if desired.

9- Decorate and Prepare for Baking:

Use a metal fork to press decorative lines along the edges of each folded dobladita.
This helps prevent puffing and adds a decorative touch.

10- Egg Wash and Bake:
- Place the formed dobladitas on a black rectangular baking tray.
- Brush the top of each dobladita with a mixture of beaten egg using a silicone brush.
- Bake in an oven preheated to 200°C (392°F) for 20 minutes or until golden brown.

11- Serve:
- Once baked, remove from the oven and serve warm.
- These pastries can be enjoyed plain or filled with cheese and mashed avocado for a savory twist.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: Makes about 10 dobladitas
Calories: 250
Protein: 5g
Fat: 12g
Carbohydrates: 30g
Equipment:

Mixing Bowl: Generic stainless steel
Spoons and Forks: Metal
Rolling Pin: Wooden
Pizza Cutter: Stainless steel blade
Baking Tray: Rectangular, black
Brush: Silicone, blue/green handle
Oven: Standard kitchen model

Cooking Tips

Ensure the shortening is hot when adding it to the flour for optimal flakiness.
Use a gentle touch when kneading to prevent overworking the dough.
Experiment with fillings like cheese or avocado to add a personal touch to your dobladitas.

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