Well out of order we almost forgot Bolivia. This months issue of Saveur featured an article on the 12 memorable market meals. The empanadas at Mercado Rodriguez in La Paz, Bolivia were in this list and they have inspired us to make some spicy cheese empanadas. Here is a quote from the article by Andrew Zimmerman, P. 104, Saveur Magazine June/July 2010. “Empanadas both sweet and savory are sold in almost every neighborhood of Bolivia’s mountain-bound capital, but at the threshold of th Rodriguez Market, in the San Pedro neighborhood, you’ll find a few stands tended to by indigenous Quechua and Aymara grandmas, who cook beef or chicken empanadas, stuffed and fried to order and served at a counter along with help-yourself bowls of traditional Bolivian salsas, including a superbly mouth-watering peanut salsa puréed with chile and garlic. Beats the local favorite of anticuchos-grilled beef heart-hands down, which in my book is saying a lot. (Calle Rodiguez and Max Parades)”
(spicy cheese empanadas)
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
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.