Bolivian Saltenas

Recipe View Bloom the Gelatin: In a heatproof bowl, sprinkle gelatin over 1/2 cup cold water. Let stand for 10 minutes to soften. Melt in the microwave for 30 seconds or over simmering water. Refrigerate until set. (Total time: 20 minutes)

Recipe View Prepare the Potatoes: Place peeled potatoes in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat and simmer until tender but firm, about 10 minutes. Cool, then shred into a bowl. (Total time: 25 minutes)

Recipe View Sauté the Filling: Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add ground beef and cook, breaking it up, until browned, about 10 minutes. Drain excess grease. Stir in shredded potatoes, peas, spring onion, parsley, 4 teaspoons sugar, 2 teaspoons paprika, cumin, salt, pepper, and jalapeno sauce. Simmer until hot, about 3 minutes. Remove from heat. (Total time: 20 minutes)

Recipe View Preheat the Oven: Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet or line with parchment paper. (Total time: 10 minutes)

Recipe View Make the Dough: Combine flour, 1/4 cup sugar, and 1 teaspoon salt in a large bowl. Cut in cold, cubed butter until the mixture resembles coarse crumbs. Slowly add hot water and knead until smooth, about 3 minutes. Cover with plastic wrap to keep warm. Divide into 16 pieces and roll into balls. (Total time: 20 minutes)

Recipe View Assemble the Saltenas: On a lightly floured surface, roll each dough ball into a 1/8-inch-thick circle. Whisk beaten eggs and 2 teaspoons water. Lightly brush egg wash on the edges of the dough circle. Place about 2 tablespoons of meat filling on one half of the dough round; top with about 1/2 teaspoon of hard-boiled egg, 1/4 teaspoon of gelatin, a few sliced black olives, and some raisins. (Total time: 40 minutes)

Recipe View Seal and Scallop: Fold the dough over the filling. Seal and scallop the edges by folding a small piece of dough over the seam, pressing gently, and repeating until sealed. Alternatively, press edges with a fork. (Total time: 20 minutes)

Recipe View Bake: Place saltenas on the prepared baking sheet. Whisk paprika into remaining egg wash and brush over saltenas. Bake until golden brown, 15 to 20 minutes. (Total time: 20 minutes)