Traditional Pukacapas are made with red pepper mixed with lard, giving them their distinctive Red Layer. The preparation of the dough, the filling with meat, beans, and olives, and the final touch of chili before baking, make these empanadas a typical and delicious feast. Ideal for sharing with family.
Traditional Pukacapas are a feast to enjoy with family.
The dough preparation is laborious, but the final result is glorious.
With a filling rich in flavors, each bite is an explosion of tradition and taste in Latin American cuisine.
Traditional 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
1 cup of Finely chopped white onion without washing
½ cup of Diced peeled tomato
¼ teaspoon of Ground pepper
½ teaspoon of Minced oregano
¼ cup of Finely chopped parsley
2 tablespoons of Ground red chili
¼ kilogram of Beef (sirloin)
¼ teaspoon of Ground cumin
½ cup of Peeled green beans
½ cup of Peeled green peas
1 teaspoon of Salt
6 cups of Broth or boiling water
½ kilogram of Toasted round noodles in a pan
8 Peeled corn cobs cut into four
4 tablespoons of Finely chopped parsley for garnishing
Preparation
Step 1 : For the dough, sift all dry ingredients together.
Step 2 : Then, add the lard or butter and mix very well with a spoon.
Step 3 : Subsequently, lightly beat the yolks and add to the milk or water to mix with the previous preparation; knead lightly.
Step 4 : In a pot on high heat with a quarter cup of hot oil or lard, add the onion and let it brown, then add the tomato, pepper, oregano, parsley, and chili, and stir a little.
Step 5 : Cut the meat into pieces, mix with ground cumin, pound in a mortar, cut into small pieces, and add to the previous mixture.
Step 6 : Let it boil for about five minutes, then add the beans, peas, salt, and broth, mix well, and let it come to a boil.
Step 7 : Roll out the dough on a floured surface as thin as possible with a rolling pin.
Step 8 : Cut into rounds of the desired size.
Step 9 : Place the filling in the center of each round, ensuring an olive is included in each empanada.
Step 10 : Moisten the edges, cover with another round, press, and seal the edges.
Step 11 : With the chili, lard, and water mixture, brush all the empanadas before baking.
Step 12 : Place in greased baking sheets and bake on high heat for about twenty minutes, depending on the oven.
Step 13 : Serve hot.
Step 14 : For basic bread dough, soak four teaspoons of fresh yeast in half a cup of warm water.
Step 15 : Then add one and a half cups of warm water, a teaspoon of salt, a teaspoon of sugar, four tablespoons of warm lard, and four cups of flour.
Step 16 : Knead like bread, cut into pieces about the size of an egg, and let rest on a floured surface until ready to fill.
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