Pukacapas

(spicy cheese empanadas)

Dough Ingredients
4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1 cup milk or water
1/2 cup butter or margarine
3 egg yolks


Dough Preparation Sift all dry ingredients.
Add butter or margarine and mix very well using a spoon.
Beat yolks slightly and add them to the milk or water. Mix with the
previous preparation. Knead slightly.
Let the dough rest for a couple of minutes, covered with a dish cloth or
towel while the filling is prepared.

3 cups white onion, cut into small pieces
1/2 cup ground red pepper
2 chili peppers, cut into thin strips and without seeds
2 green, cut into thin strips and without seeds
1/4 cup tomato, finely chopped
1/2 cup green onion, cut into small pieces
4 cups crumbled fresh cheese
10 black olives, cut in half and without seed
3 spoonfuls parsley, finely chopped
1/2 cup butter or margarine
2 spoonfuls red pepper (to paint)
2 spoonfuls butter
2 spoonfuls water

In a large bowl, mix all filling ingredients.
Take a piece of dough and on a slightly flour-sprinkled table knead it
and stretch it out until thin. Cut the dough into small round pieces.
Put a spoon of filling in the middle of a round piece. Dampen the edge of
the piece and cover it with another round piece. Fold the edges into small
folds. Repeat the process with each round piece until finishing the dough.
Take care the filling does not arrive at the edges since they can burst
once inside the oven.
Mix the two spoonfuls of red pepper, with the two spoonfuls of butter and
two spoonfuls of water. Cook the mixture slightly and paint each pukacapa
using a brush before placing them in the oven.
Place pukacapas in a non-sticking baking sheet Bake them at a high
temperature (American oven: 482 degrees Fahrenheit; European oven: 250
degrees Celsius) for twenty minutes.
Serve them warm.




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