Pucacapas are little pockets of joy. Filled with spicy, cheesy goodness. Wrapped around a sweet and buttery pastry.
Dough: In a large bowl, add the flour, baking powder, baking soda, sugar, salt, and butter. Mix with your hands until it resembles big crumbs. Add the egg yolk; Mix. Add the milk, mix until all the ingredients have incorporated.
Filling: In a frying pan, heat the oil and saute the onion until translucent. Add the quirquiña, and the minced chili pepper. Cook for 1 minute and allow to cool completely.
How to assemble: Put an empanada disc on a flat surface. Add 1-1/2 to 2 tablespoons of filling (leaving 1 centimeter of space on the edges) and an olive in the middle. Cover with another empanadas disc. Press the edges.
Once cool, store in an airtight container at room temperature for one night, or store in the refrigerator for up to 3 days.