Salteñas

Step by stepInstructions

1. Make the jellied filling first: simmer the potatoes in the filling broth with the aji paste and a pinch of salt until just tender, about 8 minutes, then stir in the gelatin until dissolved and chill the mixture for 45 minutes until it turns into a soft jelly.
2. Meanwhile, make the dough: rub the lard into the flour with the sugar and salt, then add the warm broth and knead into a smooth, soft dough; cover and rest for 30 minutes.
3. Gently fold the diced beef, peas, olives, and sliced eggs into the jellied filling, keeping the jelly in small pieces.
4. Roll the dough out to 1/8-inch thick and cut into 5-inch rounds.
5. Spoon about 2 tablespoons of filling onto each round, fold over, and seal by crimping the edge with a braided twist.
6. Brush with beaten egg and bake at 400°F for 20 to 25 minutes, until deep golden brown.
7. Rest for 5 minutes before serving — the filling inside is molten.