Bolivian Saltenas
""This is a Bolivian meat pastry, a cousin to the empanada. This recipe is one handed down from my grandmother. It makes 16 medium-sized saltenas."..."
INGREDIENTS
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For the Filling:
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1 (.25 ounce) package unflavored gelatin
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3 potatoes, peeled
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1 1/2 tablespoons olive oil
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1 onion, chopped
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1 1/2 pounds ground beef
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1 (10 ounce) package frozen petite peas, thawed
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1 spring onion, sliced
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1/2 cup fresh parsley, chopped
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4 teaspoons white sugar
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2 teaspoons paprika
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1/4 teaspoon ground cumin
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1 1/2 teaspoons salt
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1/4 teaspoon black pepper
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3 tablespoons jalapeno sauce (optional)
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1/2 cup cold water
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3 hard-cooked eggs, peeled and chopped
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1 (2.25 ounce) can sliced black olives, drained
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1 cup raisins, soaked in water and drained
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For the Dough:
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6 cups all-purpose flour
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1/4 cup white sugar
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1 teaspoon salt
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1 cup butter, cubed
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1 1/2 cups hot water
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2 eggs, beaten
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2 teaspoons water
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1 tablespoon paprika
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