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1. These are made in a similar way to the Argentine version, but the filling consists of the grated corn kernels, aji salt (or piquant table sauce), ordinary salt, sugar, a few aniseeds, tomatoes (peeled and mashed), eggs, small glass brandy, melted lard and a little milk to mix, if required.
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2. After placing some of this mixture on each leaf, add a thin slice of cheese, then fold over and secure.
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3. Bake in a greased dish in a moderate oven (350°F) for about 20-25 minutes.
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