Pukacapas

Pukacapas

para blog2

The name of this empanada is Spanish-Quechua. Puka in Quechua means red and Capa in Spanish has two meanings: layer, cape. I think the name evolved because you have a nice round red layer that is the shape of a cape that covers the empanada, so it makes sense to called them Pukacapas.

We love our mid afternoon snacks and I love this pukacapa recipe because of the filling.  I used to eat it with an helado de canela (cinnamon gelato) or a good juice made of dry peaches called Mokhochinchi.

 

 

Makes 15 units of Pukacapas

I will describe the process step by step on give the ingredients for each step
Filling
1 medium red onion shredded ( ⅓ cup shredded red onion)
8 oz Fresh cheese or Monterrey Jack

2 tbsp shredded hot pepper
1 tbsp chopped quilquiña or cilantro
1 egg
Mix all ingredients in a mixing bowl and put aside.

IMG_2019 IMG_2022 IMG_2029
Red dough wash
2 Tbsp paprika
1 egg yolk
2 Tbsp canola oil
2 Tbsp water
Mix all ingredients and set aside.  It has to be well mixed.

IMG_2028
Dough
2 Cups flower
5 Tbsp Crisco
2 eggs yolks
3 Tbsp white sugar
2 Tsp salt
1 1/2 Tsp dry yeast
¼ Cups water

Sift the flower in a mixing bowl. Shape the flower in volcano shape. Heat the crisco close to boil. Add this hot oil to the flour, you will see how the flower effervesces. Mix with a wooden spoon.

IMG_2032 IMG_2033

Disolve the yeast in the water.

Add this mix to the flour  along with the eggs yolks , salt and sugar. Mix until all the ingredients are well mixed in the dough. It’s very important to knead the dough forcefully on the table the dough for at least 5 min. (My Mom slams the dough down on the table, throwing it from up high for about 3 minutes). Make a nice ball and divide in 30 pieces.

IMG_2034 IMG_2036

Shape each piece in small balls and with a roller pin, flatten each piece until it’s the size of the cup,. If the dough is a little bit too sticky, add some flour to your surface working area.

IMG_2038 IMG_2039

After all of them are flat, add 1 tbs of the filling mix in the center of the 15 discs, making sure ther is a nice pile with no filling on the edges of the disc. Use another disc to cover and press well to seal the edges. After sealed, do a nice braid twist around the edges of the dough. If you don’t know out to braid the dough, you can use a fork to press the edges down.

IMG_2052 IMG_2061

IMG_2062IMG_2102

Preheat the oven to 350F

Put the pukacapas on a baking sheet and using a brush, cover with the paprika and yolk mix.

IMG_2079 IMG_2082

Bake them for 15 min the bottoms look golden.

I IMG_2110 IMG_2111 para blog2

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s