Salteñas

Ingredients

• 10 empanada dough discs, slightly sweet dough
• 1 lb diced beef or chicken
• 1 cup peas
• 2 potatoes, diced
• 1 packet unflavored gelatin, dissolved in broth (for the jugo)
• 2 tablespoons aji amarillo paste
• 1 onion, chopped
• 1 teaspoon cumin
• 2 hard-boiled eggs, chopped
• 1 egg, beaten, for egg wash
• Salt and pepper, to taste

Instructions

1. 1Sauté onion in oil with aji amarillo paste and cumin, then add the diced meat and cook until browned.
2. 2Add potatoes, peas, and a splash of the gelatin-broth mixture, then simmer until thick and the potatoes are just tender.
3. 3Season with salt and pepper, stir in the chopped hard-boiled egg, and refrigerate the filling until firm (the gelatin makes it jelly-like when cold).
4. 4Place a scoop of the cold, jellied filling into the center of each dough disc.
5. 5Fold the dough over into a half-moon and crimp the edge in a decorative braid to seal tightly (important, as the filling turns liquid when baked).
6. 6Brush with egg wash and bake at 375°F (190°C) for 20-25 minutes until golden.
7. 7Let cool slightly before eating, as the filling will be very hot and juicy.

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