Cachitos de Jamón
Cachitos de Jamón (Venezuelan Ham Pastries) Makes 16 cachitos, 287 calories each Ingredients Filling 500 g uncured ham 300 g uncured bacon 25 g unsalted butter at room temperature Dough 500 g all-purpose flour 2 tsp salt 50 g sugar 10 g active dry yeast 50 g unsalted butter at room temperature 1 egg at room temperature Approximately ¾ cup warm water (around 110F) Glaze 1 egg at room temperature Shredded panela (about a tablespoon) Instructions The day before you plan to bake the cachitos, prepare the filling. Preparing the Filling I like to use Krakus Original Polish Ham or the Kirkland Uncured Extra Lean Ham. In my opinion, this is what comes closest to the traditional taste of a Venezuelan cachito. If you are not Venezuelan, you can use any ham you like. Cut the ham and the bacon into 1 cm squares. Mix together with the butter. Then separate into 16 equal parts (about 50 g each) and form into “fingers” (see picture be...