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From MAS, Chicago, Il
Pastel de Quijo Prata
Farmers cheese and heart of palm pastry
For the filling:
Pre-heat a large sauté pan. Add enough olive oil to cover the bottom of the pan and sauté the poblanos, red onion, green onion and garlic until the red onions are translucent. This usually takes 8 minutes. Add the crushed red pepper and sauté for another minute. Place the cheese in a mixing bowl and add the ingredients from the sauté pan. Mix thoroughly and let cool.
To make dough:
To Cook Empanadas:
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