Bolivian Recipes: Pucacapas

Pucacapas are a Bolivian empanada variation – filled with cheese, onions, chili, and herbs.

• For the dough:
  
• 300 g flour 
  
• 2 tablespoons of butter
  
• 2 egg yolks
  
• 2 tablespoons of sugar
  
• 1/2 tablespoon salt
  
• 100 ml milk
  
• 1 tablespoon of baking powder
  

• For the filling:
• 150 g grated Gouda or Edam cheese
  
• 100 g sheep cheese / feta
• 1 chili pepper
• 1/2 onion
• Oregano or other spices as needed
• 2 egg whites
  
  
• For the (red) glaze:
  
• 1/2 tablespoon Sibarita Ají Panca
  
• 1/4 teaspoon of water for mixing

• 1. The egg yolk is placed in a bowl with salt and sugar and vigorously mixed together until a creamy consistency is achieved. 
  
• 2. In the same bowl, add the flour, butter, and baking powder, and mix well together. Gradually add the milk one after the other.
  
• 3. Now the mixture is kneaded by hand (or with a kneading machine for a slightly shorter time) for 15 minutes until a nice moldable mass is formed.
• 4. Small balls the size of the palm of the hand are formed from the kneaded mass. In our example, the mass should be enough for about 16 servings.
  
• 5. The balls should now rest for a few minutes and be covered with a cloth.
  
• 6. The oven can now be preheated (180° Celsius, convection).
  
• 7. For the filling, the grated cheese (Gouda or Edam) is placed in a bowl. The feta is crumbled by hand and then mixed with the cheese.
• 8. Meanwhile, the chili pepper is chopped finely and lightly sautéed in a pan together with the chopped half onion.
• 9. The oregano is also added to the pan briefly. If necessary, add a little salt and pepper.
  

• 10. Finally, the contents of the pan are added to the bowl with the mixed cheese and stirred again.
  
• 11. The egg whites are whipped until frothy with a whisk and are also added to the cheese-chili-oregano mixture and stirred in.
  
• 12. Back to the dough balls. These are now rolled out with a rolling pin to about hand size, flat and round. If necessary, rub a little flour on them to prevent the dough from sticking.
  
• 13. Now a well-filled spoonful of the cheese mixture is placed in the center of the rolled-out dough. A second rolled-out dough is laid flat on top, and the edges are pressed firmly together to prevent the filling from leaking out.
  
• 14. Those who like and can, can decorate the edge with a braid pattern. This not only looks beautiful but also prevents the filling from leaking out during the baking process.
  
• 15. The Pucacapas are finally placed on a baking sheet lined with parchment paper and brushed with the Ají-water mixture, giving the Pucacapas their beautiful red color.
  
• 16. The Pucacapas go into the preheated oven (convection) at 180° Celsius for about 10 minutes. 17. The Pucacapas taste best warm and together with a delicious tea or coffee.