Bolivian Salteñas

local_grocery_store Ingredients

• 3 cups All-purpose flour
• 1/2 cup Butter, cold, cubed
• 1 teaspoon Salt
• 1 tablespoon Sugar
• 2 Eggs
• 1/4 cup Water, cold
• 1 tablespoon Vegetable oil
• 1 pound Ground beef
• 1 Onion, finely chopped
• 2 cloves Garlic, minced
• 1 Potato, peeled and diced
• 1/2 cup Frozen peas, thawed
• 1/4 cup Raisins
• 2 Hard-boiled eggs, chopped
• 1 teaspoon Paprika
• 1/2 teaspoon Cumin
• 1/2 teaspoon Oregano, dried
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/2 cup Beef broth
• 1 packet Gelatin, unflavored
• 1 Egg yolk, beaten

restaurant_menu Method

1. 1.In a large mixing bowl, combine the flour, cold butter, salt, and sugar. Use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.In a separate small bowl, whisk together the eggs and cold water. Pour the egg mixture into the flour mixture and mix until a dough forms. Knead the dough on a lightly floured surface for a few minutes until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. 3.Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is softened.
4. 4.Add the diced potato, peas, raisins, chopped hard-boiled eggs, paprika, cumin, oregano, salt, and black pepper to the skillet. Stir well to combine all the ingredients. Cook for an additional 5 minutes.
5. 5.In a small bowl, dissolve the gelatin in the beef broth. Pour the gelatin mixture into the skillet and stir until well combined. Remove the skillet from the heat and let the filling cool completely.
6. 6.Preheat the oven to 375°F (190°C).
7. 7.Remove the dough from the refrigerator and divide it into 12 equal portions. Roll each portion into a ball and flatten it into a circle about 6 inches in diameter.
8. 8.Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges together to seal the salteñas.
9. 9.Place the sealed salteñas on a baking sheet lined with parchment paper. Brush the tops of the salteñas with the beaten egg yolk.
10. 10.Bake the salteñas in the preheated oven for 25-30 minutes, or until golden brown.
11. 11.Remove the salteñas from the oven and let them cool for a few minutes before serving. Enjoy these delicious Bolivian hand pies warm!

lightbulb_outline Tips

• chevron_rightFeel free to adjust the spices in the filling to suit your taste. Add a bit of chili powder or hot sauce if you like it spicy!
• chevron_rightYou can make the dough and filling ahead of time and assemble the salteñas just before baking.
• chevron_rightServe the salteñas with a side of spicy salsa or aji sauce for an extra kick of flavor.