Pukacapas
(spicy cheese empanadas)
Dough Ingredients 4 cups flour 3 teaspoons baking powder 1
teaspoon salt 1 teaspoon sugar 1 cup milk or water
1/2 cup butter or margarine 3 egg yolks
Dough Preparation Sift all dry ingredients. Add butter or
margarine and mix very well using a spoon. Beat yolks
slightly and add them to the milk or water. Mix with the
previous preparation. Knead slightly. Let the dough rest for
a couple of minutes, covered with a dish cloth or towel
while the filling is prepared.
3 cups white onion, cut into small pieces
2/2 cup ground red pepper 2 chili peppers, cut into thin
strips and without seeds 2 green, cut into thin strips and
without seeds
3/4 cup tomato, finely chopped
4/2 cup green onion, cut into small pieces 4 cups crumbled
fresh cheese 10 black olives, cut in half and without seed
3 spoonfuls parsley, finely chopped
5/2 cup butter or margarine 2 spoonfuls red pepper (to
paint) 2 spoonfuls butter 2 spoonfuls water
In a large bowl, mix all filling ingredients. Take a piece
of dough and on a slightly flour-sprinkled table knead it
and stretch it out until thin. Cut the dough into small
round pieces. Put a spoon of filling in the middle of a
round piece. Dampen the edge of the piece and cover it with
another round piece. Fold the edges into small folds. Repeat
the process with each round piece until finishing the dough.
Take care the filling does not arrive at the edges since
they can burst once inside the oven. Mix the two spoonfuls
of red pepper, with the two spoonfuls of butter and two
spoonfuls of water. Cook the mixture slightly and paint each
pukacapa using a brush before placing them in the oven.
Place pukacapas in a non-sticking baking sheet Bake them at
a high temperature (American oven: 482 degrees Fahrenheit;
European oven: 250 degrees Celsius) for twenty minutes.
Serve them warm.
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