Pucacapas (Bolivian Spicy Cheese Empanadas)

Pucacapas are little pockets of joy. Filled with spicy, cheesy goodness. Wrapped around a sweet and buttery pastry.

Course Breakfast, Snack

Cuisine Bolivian

Prep Time 20

Cook Time 20

Servings

Calories 287kcal

Author Lizet Bowen

Dough:
2 cups flour
3 teaspoons baking powder
¼ teaspoon baking soda
2 tablespoons sugar
½ teaspoon salt
2 tablespoons butter, at room temperature
2 yolks
½ cup milk
Filling:
1 teaspoon vegetable oil
½ onion minced
1 tablespoon quirquiña minced (you can substitute curly leaf parsley or coriander)
2 habaneros chopped
1 cup shredded cheese (mozzarella, or some kind of sharp cheese)
6 black olives
For brushing:
¼ teaspoon chili pepper
2 tablespoons vegetable oil

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.
On a floured surface, knead until the dough is smooth (2 to 3 minutes). Divide the dough into 12 equal portions. Using the palms of your hands, form balls. Cover with a kitchen towel and let it rest for 20 minutes.
Roll out each ball into a disk about 12.5 centimeters in diameter. Cover with a kitchen towel.
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.
In a medium bowl, beat the egg whites until stiff. Add the cheese and onions (make sure they are not hot).
How to assemble: Put an empanada disc on a flat surface. Add 1-½ 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.
To close them, you can use the tip of a fork or make a repulgue.
Brush each empanada with a mixture of ground chili pepper and oil.
Heat the oven to 180C / 355F. Bake the pucacapas for 20 minutes.
Serve hot.

Once cool, store in an airtight container at room temperature for one night, or store in the refrigerator for up to 3 days.

Calories: 287kcal