Saltenas

Before You Start

Chill the filling until firmly set.

Seal the edges carefully.

Eat carefully; the filling is hot and juicy.

Making Saltenas

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1. Heat the oil and cook the onion and garlic for 5 minutes. Add the aji amarillo, beef, cumin, oregano, sugar, vinegar, salt and water. Cover and simmer for 30 minutes until the beef is tender.

   Mark done Start 5 min timer

2. Stir in the gelatine until dissolved. Fold in the potato, peas, raisins and olives. Chill for at least 2 hours until set.

   Mark done

3. Mix the flour, butter, egg yolks, sugar, salt, paprika and water into a smooth dough. Rest for 20 minutes.

   Mark done Start 20 min timer

4. Heat the oven to 220°C / 430°F (200°C / 390°F fan). Roll the dough thin and cut 10 circles, 15 cm across. Place 2 tablespoons of filling on each, fold over, and crimp the edges with a twisted seam.

   Mark done

5. Brush with the beaten egg and bake on a lined tray for 25 minutes until golden.

   Mark done Start 25 min timer

Leftovers, Reheating and Keeping

Keeps in the fridge for 2 days. Reheat in a hot oven.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve Alongside

• Llajua (hot sauce)
• Fresh juice
• Black tea
• Salad

Common Questions About Saltenas

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.