Salteñas

Ingredients13

• all-purpose flour500 g
• butter150 g
• sugar40 g
• beef stew meat400 g
• potato200 g
• green peas100 g
• onion1
• raisins40 g
• black olives12
• ground cumin1 tsp
• beef broth300 ml
• unflavored gelatin1 tbsp
• egg1

Method

1. Cut the beef and potato into small cubes. Soften the onion in a little of the butter, then simmer the beef, potato, peas, cumin, raisins, and broth until the meat is tender and the liquid is reduced.
2. Stir in the gelatin, cool the filling completely so it sets into a firm jelly, then fold in the chopped olives.
3. Rub the remaining butter into the flour with the sugar and a pinch of salt, then add just enough cold water to make a smooth, slightly sweet dough. Rest it for 30 minutes.
4. Roll the dough thin and cut rounds. Place a spoonful of cold filling in the center of each, moisten the edges, and seal into a crescent with a rope-like crimp.
5. Brush with beaten egg and bake at 200°C until the pastry is deep golden and the filling is hot and juicy, about 20–25 minutes. Serve warm.