Chipa so'o (chipa with ground beef)

Instructions

1. In a bowl, mix the starch, cornmeal, baking powder and salt. Add the oil, egg and warm milk, then knead until you get a smooth dough that no longer sticks to your fingers.
2. Cover and let it rest for 20 minutes at room temperature.
3. Meanwhile, sauté the sliced onion and garlic in a spoonful of oil. Add the ground beef, paprika, cumin and pepper, and cook for 8 minutes, crumbling it, until well browned. Let it cool.
4. Grate the Paraguayan cheese and mix it into the cooled meat.
5. Preheat the oven to 200 °C and line a baking sheet with parchment paper.
6. Divide the dough into 12 balls. Flatten each into a disc, place a spoonful of filling in the center, close by pinching, and roll into a small log or sock shape.
7. Arrange the chipas on the tray, brush them with oil and bake for 20 to 25 minutes, until golden. Serve hot.