Bolivian Saltenas You Have To Try

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Bolivian Saltenas

"This is a Bolivian meat pastry, a cousin to the empanada. This recipe is one handed down from my grandmother. It makes sixteen medium-sized saltenas."

Ingredients :

For the Filling:
1 (.25 ounce) package deal unflavored gelatin
three potatoes, peeled
1 1/2 tablespoons olive oil
1 onion, chopped
1 1/2 pounds floor pork
1 (10 ounce) package frozen petite peas, thawed
1 spring onion, sliced
half of cup sparkling parsley, chopped
4 teaspoons white sugar
2 teaspoons paprika
1/4 teaspoon ground cumin
1 1/2 teaspoons salt
1/four teaspoon black pepper
three tablespoons jalapeno sauce (non-compulsory)
half of cup cold water
3 tough-cooked eggs, peeled and chopped
1 (2.25 ounce) can sliced black olives, tired
1 cup raisins, soaked in water and drained
For the Dough:
6 cups all-cause flour
1/four cup white sugar
1 teaspoon salt
1 cup butter, cubed
1 half cups hot water
2 eggs, crushed
2 teaspoons water
1 tablespoon paprika

Instructions :

Prep : 1H30M	Cook : 16M	Ready in : 2H40M

Sprinkle the gelatin over the half of cup cold water in a warmness-evidence dish; set aside for 10 minutes. Microwave the rehydrated gelatin for 30 seconds or till melted (or soften it over a pot of simmering water). Transfer the melted gelatin to a small bowl and refrigerate until set.
Place the potatoes right into a saucepan, cowl with water, and bring to a boil over medium warmness. Reduce warmth, and simmer till the potatoes are cooked but nonetheless organization, about 10 mins. Remove from water, permit to chill, and shred right into a bowl; set aside.
Heat the olive oil in a skillet over medium warmness. Stir within the onion; cook and stir until the onion has softened and became translucent, approximately five minutes. Add the ground pork, and cook until the beef is no longer pink, breaking it up into crumbles because it chefs, approximately 10 mins. Drain extra grease. Stir within the shredded potatoes, peas, spring onion, parsley, four teaspoons sugar, 2 teaspoons paprika, cumin, salt and black pepper, and three tablespoons jalapeno sauce (non-obligatory). Simmer filling till hot, about three mins. Remove from warmth and set apart.
Preheat an oven to 425 ranges F (220 ranges C). Lightly grease a baking sheet, or line it with parchment paper.
Combine the flour, 1/4 cup sugar, and 1 teaspoon of salt. Cut within the butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be carried out in a meals processor: pulse the butter and flour combination until it looks as if cornmeal. Turn mixture into a bowl and continue.) Slowly add the hot water and knead until smooth, approximately three minutes. Keep the dough protected with plastic wrap or a clean kitchen towel to keep it heat. Divide the dough into sixteen portions and roll them into balls. Keep the other balls of dough covered with a towel while you roll out each round.
On a lightly floured surface, roll every ball of dough right into a 1/eight-inch-thick circle. Whisk the beaten eggs and 2 teaspoons water in a small bowl. Lightly brush egg wash on the edges of the dough circle. Place about 2 tablespoons of the meat filling on one 1/2 of the dough round; pinnacle it with about a half teaspoon of tough-boiled egg, 1/4 teaspoon of gelatin, a few sliced black olives, and some raisins.
Fold the dough over the filling. Seal and scallop the edges of the dough together. To scallop, begin at one fringe of the half of circle: fold a small piece of dough (the scale of your fingernail) over the seam and press gently. Fold any other small piece of dough over the seam in order that it overlaps the first piece; repeat until you have got sealed the half of circle. (You may seal the saltenas via pressing a fork around edges.)
Place the saltena at the prepared baking sheet and hold with the ultimate dough and filling. Whisk the paprika into the last egg wash and brush the saltenas with the egg wash. Bake inside the preheated oven until golden brown, 15 to 20 minutes.

Notes :

You may additionally replacement shredded hen for the floor beef, in case you decide upon.
Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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