Salteñas

Prepare the Dough

In a large mixing bowl, combine the flour, sugar, and salt.

Add the melted vegetable shortening or lard and mix well.

Gradually add the warm water while mixing until a smooth dough forms.

Knead the dough for about 5 minutes until it is elastic.

Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Prepare the Filling

In a large skillet, heat the vegetable oil over medium heat.

Add the finely chopped onion and minced garlic. Sauté until the onion is soft and translucent.

Add the ground beef or chicken to the skillet and cook until browned.

Stir in the diced potatoes, green peas, chopped hard-boiled eggs, black olives, and raisins.

Add the beef or chicken broth, aji amarillo paste, ground cumin, paprika, ground black pepper, and salt.

Mix well and cook for about 10 minutes, or until the potatoes are tender and the filling is thickened.

Remove from heat and let the filling cool to room temperature.

Assemble the Salteñas

Preheat your oven to 375°F (190°C).

Divide the dough into small balls, about the size of a golf ball.

On a floured surface, roll each ball into a thin circle, about 6 inches in diameter.

Place a spoonful of the filling in the center of each dough circle.

Fold the dough over the filling to form a half-moon shape. Pinch the edges to seal and crimp them with a fork or twist them to create a decorative edge.

Place the salteñas on a baking sheet lined with parchment paper.

Bake the Salteñas

Brush the tops of the salteñas with the beaten egg to give them a shiny, golden finish.

Bake in the preheated oven for about 20-25 minutes, or until the dough is golden brown and cooked through.

Serve