On this episode of , we travel to Bolivia with author Ursula Pike, a Native American of the Karuk tribe who joined Peace Corps as a 26-year-old. She chose Bolivia for its high concentration of indigenous peoples, expecting to make an instant connection. An Indian Among Los Indigenas (affiliate link) is a fascinating glimpse of life in central South America and a raw examination of the nature of “help,” what it means to be native, outsider, and untethered from home.
I make rollo de queso, a Bolivian bread similar to a turnover or empanada, filled with airy cheese. Watch the full episode below to learn why we chose this recipe.
Required FTC declaration: I received a review copy of the book, and the link above is an affiliate link.
Rollo de queso
Cheese-filled bread from Bolivia, similar in texture to an empanada
Ingredients
- 1 cup all-purpose flour (gluten-free) sifted (I recommend Bob's Red Mill 1 to 1)
- 1 tsp baking powder sifted to remove lumps
- 1/2 tsp granulated sugar (organic)
- 1/4 tsp sea salt
- 1/4 cup milk whole (organic if possible), warmed
- 1 tbsp milk whole (organic if possible), warmed
- 1 tbsp vegetable shortening I use Spectrum Organic, but Crisco or lard can be used.
- 2 eggs separated into four bowls (1 white per bowl, 1 yolk per bowl)
- 1 cup Monterey jack cheese grated
Instructions
- Preheat the oven to 350ºF. Prepare a baking sheet with fresh parchment paper that is lightly oiled or greased.
- Whisk the flour, baking powder, sugar, and salt together.
- Heat the milk (1/4 cup plus 1 tablespoon) and vegetable shortening in a microwave-safe bowl on medium-low power until the milk is warm and the shortening is melted.
- Stir one egg yolk into the flour mixture, then add the warm milk a little at a time, mixing until you have a soft, pliable dough.
- Let dough rest, covered, for 20 minutes. (This is critical for the dough to hydrate and not crack.)
- Beat one egg white until very dry and stiff peaks form. Mix in the grated cheese with a spatula just until combined. Set aside.
- Place the dough in the center of the oiled parchment paper and form it into a rough rectangle with your hands. If the dough feels dry or is cracking, add 1 teaspoon milk and work it into the dough. Cover the dough with plastic wrap, then roll out thinly into a rectangle, resetting the plastic wrap as needed. You may have to pull the parchment flat.
- Peel off the plastic wrap, then cut the dough into 4 rectangles with a knife. Place one-quarter of the cheese-egg white mixture in the center of each rectangle. Use a flat knife, thin spatula, or bench scraper to separate the edge of the dough from the parchment as you lift that edge. The goal is to fold it over like an envelope and lightly crimp the edges. Repeat to make the other rollos.
- Beat the last egg yolk lightly with a fork, then brush the tops of each rollo with egg yolk. (You will have one egg white left over to use for another recipe. Do NOT be tempted to use both egg whites with the cheese in this recipe, as it will overfill the rollo.)
- Bake for 35 minutes until the rollos are puffed and golden brown and the underside is golden and sounds hollow when tapped.
- Eat as soon as they are cool enough to handle.
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