Wistupiku Empanadas from Cochabamba

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waivio_hivecooking3 months ago3 min read

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Discover the vibrant flavors of Bolivian cuisine with these exquisite Wistupiku Empanadas from Cochabamba. Learn from Chef Claudia Soto’s step-by-step guide to crafting these savory delights, perfect for any occasion. Enjoy the crispy exterior and rich, cheesy interior that brings a taste of Bolivia to your kitchen.

Ingredients

🌾 250g Blancaflor self-rising flour
🐖 70g pork lard
💧 100ml warm water
🍬 60g sugar
🧂 5g salt

🧀 1 unit quesillo crumbled
🧀 300g Rio Grande cheese grated
🌶️ 1 unit locoto diced and sautéed
🍃 5 leaves quirquiña cut in chiffonade

Instructions

1- Prepare the Dough:

In a large mixing bowl, combine the Blancaflor self-rising flour, sugar, and salt. Mix well.
Add the pork lard into the flour mixture, using your fingers to combine until the mixture resembles coarse crumbs.
Gradually add the warm water, mixing until a smooth dough forms. Knead the dough lightly and let it rest for 15 minutes.

2- Prepare the Filling:

Crumble the quesillo and mix it with the grated Rio Grande cheese in a separate bowl.
Finely dice the locoto pepper and sauté in a pan until slightly softened. Add it to the cheese mixture.
Roll the quirquiña leaves into a tight roll and cut into thin chiffonade slices. Add it to the filling mixture.

3- Assemble the Empanadas:

Preheat the oven to 180°C (356°F).
Roll out the dough on a floured surface, aiming for a thickness of about 3mm.
Cut the dough into circles, around 10-12 cm in diameter.
Place a generous spoonful of the cheese and locoto filling onto each dough circle.
Fold the dough over the filling to form a half-moon shape. Press the edges firmly together, creating a seal.

4- Bake the Empanadas:

Place the empanadas on a lined baking tray.
Bake in the preheated oven for 20 to 25 minutes, or until golden brown and crisp.
Remove from the oven and allow them to cool slightly before serving.

Prep Time: 30 minutes
Cook Time: 20-25 minutes
Total Time: 50-55 minutes
Servings: 8 empanadas
Calories per Serving: 350
Proteins: 12g
Fats: 22g
Carbohydrates: 25g
Equipment: