1 lb of wheat flour



? tbsp salt

1/8 lb sugar

1/16 lb of fresh yeast

1/8 lb of butter

1 tsp essence of cheddar cheese

1 egg

Fill:

? lb of ham sliced thinly sliced

1/3 lb of bacon slice thinly sliced

Butter

2 beaten eggs

Preparation.

In an inn place the flour in the form of crown, in the center, add the salt, sugar, yeast and butter, mix with your hands, and add the warm water gradually, mixing go, add the essence of cheese and continue kneading by about 10 minutes, or until you have a smooth, elastic mass. Let stand covered with a clean, damp cloth.

Apart in a bowl mix the ham, bacon and butter, if necessary add a pinch salt. Book cooled.

Once past at least thirty minutes, take the dough and draw gas, whisk again and cut pieces of about 50 grams each, Stretch using a roller with triangular shape placing triangles in a greased surface.

When all the triangles are stretched to begin arming the cachito. Start by placing in the wide triangle a little filling, closing well plugging and filling goal tips inward roll surplus with the tip of the triangle of caring inroll well. Give crescent shape and place on a greased tray. Once cachitos are all armed, lead without turning on the oven to grow once double its original size, paint with beaten egg very well, leading to the oven at 350 degrees until golden brown