Wistupiku Empanadas

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:

• Mixing bowl
• Sauté pan
• Rolling pin
• Baking tray
• Oven

Cooking Tips

• Ensure your dough is not too sticky; adjust with additional flour if necessary.
• For extra crispiness, brush the empanadas with a beaten egg before baking.

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Wistupiku Empanadas

Posted by Waivio guest: @waivio_hivecooking