Bolivian Pukacapas

Step 1/ 9

• ⅜ cups cottage cheese

• sieve

Drain the water from the cottage cheese, until only the curds remain

Step 2/ 9

• ⅛ onion
• ⅓ tomatoes
• ¼ jalapeños

• knife
• Bowl
• Spoon

Cut the onion and tomatoes and jalapeños into tiny pieces, as if you were making pico de gallo, and mix them with the cottage cheese curds in a bowl

Step 3/ 9

• ⅜ packages Premade biscuit dough

• baking sheet

Open the package of biscuit dough, and halve the pre-made rounds. (ie. if you use a five-pack of pillsbury pre-made biscuits, you should have ten rounds after going though the first container). Place half the rounds on a baking sheet, evenly spaced.

Step 4/ 9

• 2 olives

• Spoon

Spoon a tablespoon of the cheese mixture into the center of each round on the baking tray. Place an olive on top of the cheese mixture.

Step 5/ 9

• ¼ egg yolks
• smoked paprika powder
• chili powder
• butter

• bowl
• Fork or whisk

Melt the butter. Whisk the egg yolks with the melted butter, paprika, and chili pepper until the mixture turns a uniformly dark red color.

Step 6/ 9

• fork

Cover the rounds on the baking sheet with the other half of the biscuit rounds, pressing the edges down with a fork

Step 7/ 9

• pastry brush

Paint the center of the tops of the pukacapas with the egg-butter-paprika mixture.

Step 8/ 9

• oven

Preheat the oven to 375º F, then put the tray of pukacapas in the oven for 20 minutes.

Step 9/ 9

Enjoy!

Enjoy your meal!