Pukacapas - Spicy Cheese Empanadas (Bolivia)

I used this recipe for week 32 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bolivia is my 32nd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.

• Ready In: 50 mins
• Serves: 8-12

Ingredients

• For the dough

• 3  cups flour
• 2  teaspoons baking powder
• 3⁄4 teaspoon salt
• 1⁄3 cup butter
• 2  eggs
• 1⁄3 cup milk
• 1  egg, beaten (for brushing on top)

• For the filling

• 1  large onion, minced
• 1  red jalapeno chile, minced
• 1  green  jalapeno, minced
• 1  tomatoes, minced
• 1  green onion, minced
• 2  tablespoons parsley, chopped
• 2  garlic cloves, minced
• 1⁄2 cup green olives, chopped
• 1⁄4 cup  vegetable oil
• 3  cups queso fresco, crumbled

Directions

1. Heat the oil in a medium saucepan and put everything except for the cheese into the hot oil. Saute for about 10 minutes, or until the vegetables are soft. Then take the pot off the heat and stir in the cheese.
2. While the filling is cooking, make the dough. Blend all the dry ingredients with the butter, then add the milk and eggs. Blend until you get a smooth dough.
3. Preheat oven to 350 degrees. Roll the dough until it is pretty thin and cut into circular shapes.
4. To assemble, drop the filling into the middle of one of the dough rounds, leaving enough space to join the two pieces of dough. Cover the filling with another piece of dough, then moisten the edges a little with water and pinch together.
5. Cut small slits in the top of each pastry to vent.
6. Beat the egg and use it to brush the tops of the pukacapas. Bake at 350 degrees for 20 minutes or until golden.