Salteñas

Shopping list

• 400 g plain flour — plus extra for dusting

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• 60 g butter — melted

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• 1 tbsp caster sugar

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• 1 tsp paprika

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• 180 ml warm water — approximately

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• 300 g beef mince

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• 1 piece onion — finely diced

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• 2 clove garlic cloves — minced

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• 1 tsp cumin — ground

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• 0.5 tsp dried oregano

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• 150 g potatoes — peeled and diced small

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• 80 g frozen peas

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• 150 ml beef stock

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• 1 tsp gelatin powder — unflavoured

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• 2 piece hard-boiled eggs — chopped

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• 8 piece green olives — pitted and halved

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• 1 tsp sea salt

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• 0.5 tsp black pepper

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• 1 piece egg — beaten, for glazing

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Step by step

1. 1

   For the dough, mix the flour, sugar, paprika, and a pinch of salt in a large bowl. Add the melted butter and rub in with your fingertips.

2. 2

   Gradually add the warm water, mixing until a soft, pliable dough forms. Knead for 5 minutes until smooth. Cover with cling film and rest for 30 minutes.

3. 3

   For the filling, heat a little oil in a frying pan over medium-high heat. Brown the beef mince for 5– 6 minutes, breaking it up with a spoon.

4. 4

   Add the onion and garlic, cooking for 3 minutes until softened. Stir in the cumin, oregano, salt, and pepper.

5. 5

   Add the diced potatoes, peas, and beef stock. Simmer for 10– 12 minutes until the potatoes are tender and most liquid has reduced.

6. 6

   Sprinkle the gelatin over the mixture and stir well. This will help the filling set and stay juicy. Remove from heat and let cool completely.

7. 7

   Once cool, fold in the chopped hard-boiled eggs and olives. Refrigerate for 20 minutes to firm up.

8. 8

   Preheat the oven to 190°C (375°F, Gas Mark 5). Line a baking tray with baking parchment.

9. 9

   Divide the dough into 8 equal portions. On a lightly floured surface, roll each piece into a circle about 15 cm in diameter.

10. 10

    Place 2–3 tablespoons of filling slightly off-centre on each circle. Fold the dough over to form a half-moon, pressing and crimping the edges firmly to seal.

11. 11

    Place the salteñas on the prepared tray. Brush the tops with beaten egg.

12. 12

    Bake for 25– 30 minutes until golden brown and glossy. Let cool for 5 minutes before serving warm.