Recipe of Cochayuyo empanadas

Ingredients

• 1 Kilo White Flour.
• 1/2 Tbsp baking powder.
• 250 Grs. butter.
• 1 cup warm milk.
• 2 Eggs.
• 1 Tbsp vinegar.
• 100 Grs. Chopped dried cochayuyo.
• 1 large onion.
• 1/2 cup raisins.
• 1 Teaspoonful of colored chili pepper.
• 2 Tbsp extra virgin olive oil.
• 2 hard-boiled eggs.
• 15 black olives.
• Dressings to taste (salt, cumin, chili pepper, oregano).

Directions

1. 1

   Cook the cochayuyo in cold water over high heat and wait for it to boil. Once it boils, lower the heat to a minimum and let it simmer for 20 minutes. Once the time has been completed, turn off and wash with plenty of cold water.

2. 2

   Chop the onion into squares and soften a little. Brown the onion in olive oil and season with the colored chili pepper, salt, cumin, oregano and chili sauce to taste. Add the chopped cochayuyos, add the raisins and sauté for a few more minutes until you have a delicious pine tree.

3. 3

   For the dough, place the sifted flour together with the baking powder in a bowl; add the eggs one by one, the tablespoon of vinegar and then the warm milk with the butter dissolved in it and a pinch of salt if desired. Form a dough that can be easily worked with, kneaded well and stretched.

4. 4

   Form 18 cm discs (a napkin plate can be) and fill with the pine, add an olive and hard-boiled egg, seal by moistening the edge. (This dough allows you to leave it very thin, but be careful that it can break; make a hole in the center with a toothpick so that it evaporates during baking)

5. 5

   Paint with egg and bake for approx. 25 minutes in a moderate oven (approx. 175°C). On the tin, I recommend using baking paper so that later it will be easier to remove the empanadas.

6. 6

   Once ready, remove from the oven, let them cool for a little while and enjoy them.