Pukacapas are Bolivian empanadas with a delicate dough and juicy filling. Their preparation requires patience when assembling them, but the final result is an explosion of traditional flavors from the Valluna region of Bolivia. A true culinary treasure.
In preparing the Pukacapas, a soft and airy dough is achieved thanks to the careful combination of ingredients.
The irresistible filling, with pieces of olive that contribute a unique flavor, is placed with care in the center of each empanada.
When baked, the aroma that fills the kitchen invites you to enjoy with loved ones.
Pukacapas
Ingredients
4 cups of Flour
3 teaspoons of Baking powder
1 teaspoon of Salt
1 teaspoon of Sugar
1 cup of Milk or water
½ cup of Lard or butter
3 Egg yolks
3 cups of Chopped white onion into small cubes
½ cup of Ground red chili
2 Finely chopped and seedless locotos
2 Finely chopped and seedless green chilies
¼ cup of Pea pelado and finely chopped tomato
½ Finely chopped green onion
4 cups of Crumbled fresh cheese
10 Seedless black olives, split in half
3 tablespoons of Finely chopped parsley
½ cup of Lard or butter
2 tablespoons of Red chili (for painting)
2 tablespoons of Lard
2 tablespoons of Water
Preparation
Step 1 : First, all the dry ingredients for the dough should be sifted.
Step 2 : Then, add the lard or butter and mix very well with a spoon.
Step 3 : Lightly beat the yolks and add them to the milk or water to combine with the previous mixture, then knead the dough lightly.
Step 4 : Let the dough rest for a few minutes, covered with a towel, while preparing the filling.
Step 5 : For the final preparation, mix all the filling ingredients in a bowl.
Step 6 : Take a piece of dough and, on a floured surface, roll it out as thin as possible with a rolling pin.
Step 7 : Then cut into circles of the desired size.
Step 8 : Place the filling in the center of each circle, making sure there is a piece of olive in each empanada.
Step 9 : Moisten the edges, cover with another circle, seal the edges, and crimp.
Step 10 : Repeat this process with the rest of the dough, making sure to put plenty of filling as it shrinks during cooking.
Step 11 : It is important to ensure the filling doesn't reach the edges, as they can't stick and might burst easily.
Step 12 : Finally, mix the two tablespoons of chili with two tablespoons of lard and two tablespoons of water, warming this mixture slightly to then paint all the empanadas before baking.
Step 13 : Place the empanadas on greased baking sheets and bake at a high temperature for about twenty minutes.
Step 14 : Once ready, serve hot.
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