Bolivian Salteñas

Ingredients:

• 2 medium potatoes, diced
• 4 cups beef stock
• 1 large brown onion (diced)
• 1 red capsicum (seeded and diced)
• 2 tablespoons vegetable oil
• 500g beef mince
• 2 tablespoons chilli or chilli flakes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• Pinch salt
• Pinch black pepper
• 1/2 cup peas
• 4 cups flour
• 4 tablespoons butter
• 5 tablespoons vegetable oil
• 1/4 cup sugar
• 3/4 cup water
• 1 teaspoon salt
• 1 egg

Method:

Make the Filling;

1. In a saucepan, bring the beef stock to a boil. Add the potatoes and cook until tender when pierced with a fork. Drain the potatoes, reserving the cooking broth, and set aside. 
2. Add the chilli, onions, and capsicum to the skillet and sauté until the onions have softened (about 3 to 4 minutes).
3. Add the cumin, paprika, and oregano and sauté for several minutes.
4. Add the beef and saute until browned.
5. Add the reserved broth (from cooking the potatoes) to the pan. Season with salt and pepper to taste.
6. Simmer beef and vegetables over low heat until all liquid has been absorbed.
7. Season with salt and pepper to taste. Stir in the cooked potatoes and peas and stir until heated through.
8. Remove from heat and transfer to a bowl, refrigerate until completely cool.

Prepare the Dough;

1. Place the flour in a large bowl.
2. In a small saucepan, combine the vegetable oil, and butter. Heat over medium until hot.
3. Add the hot fat mixture to the flour and stir with a wooden spoon. Use your fingers to distribute the fat evenly through the flour until it is crumbly.  
4. In a small saucepan, stir the sugar and salt into the water and heat until the sugar is dissolved and the mixture is hot. Stir this hot water mix into the flour mixture, along with the egg.
5. Knead the mixture until it forms a smooth dough, adding 1 to 2 tablespoons of water if the dough seems dry. Set the dough aside for 30 minutes to an hour.

Assemble and Bake the Salteñas;

1. Preheat oven to 180 degrees C.
2. Divide the dough into balls (about the size of a golf ball). Press each ball into a flat round and let rest for 5 minutes.  
3. With a rolling pin, roll each round of dough into a larger oval shape that is about 12-13cm in diameter.  
4. Place 2 tablespoons of the chilled filling in the middle of a dough round. Fold the dough in half over the filling and pinch the edges together to seal dough all the way around. Brush egg yolk onto each salteña.
5. Place salteñas on a baking sheet and bake for 20 to 25 minutes, or until golden brown.