Salteña
(Bolivian empanada)

Serves 20

Ingredients 
Filling
1 (25 ounce) package unflavored gelatin
3 potatoes, peeled in small cubes
1 1/2 tablespoons oil
1 onion, c hopped
1 pound ground beef
1 (10 ounce) package frozen petite peas, thawed
1/4 cup fresh parsley, chopped
1/4 teaspoon ground cumin
1 1/2 teaspoons salt
1 tsp sugar
1/2 cup cold water
4 hard-cooked eggs
sliced black olives, drained
raisins (optional)
Dough
6 cups all-purpose flour
1/4 cup white sugar
1 teaspoon salt
¾ cup butter or oil
1 ½ cups warm water
2 eggs, beaten
2 teaspoons water

Preparation 
Filling
1. Boil the cube potatoes until they are cooked but still firm.
2. In a saucepan with oil, cook the onions until they turn translucent, for about 5 minutes. Add the ground beef, and cook for about 10 minutes. Stir in the potatoes, peas, parsley, teaspoons sugar, cumin and salt. Simmer filling until hot, about 3 minutes. Remove from heat and set aside.
3. Heat the gelatin in 1 1/2 cups of water. When it is ready, mix with the previous preparation of the mincemeat. Refrigerate the preparation overnight.
Dough and Preparing
1. Combine the flour, 1/4 cup sugar, and 1 teaspoon of salt.
2. Mix the previous preparation with the eggs, butter (or oil) and water. Cover the dough with a cloth and let it rest.
3. Divide the dough in to small balls and with the rolling pin form the circle to place the filling.
4. Preheat your oven to 500 degrees
5. After you have rolled out a piece of dough, add one spoon of the filling, the olives and a little piece of hard boiled egg.
6. Wet the edges of the dough and fold over the top. It is important to twist the edges to keep the salteña from opening. Beat an egg and brush the top. before you place them in the oven.
Baked for 15 minutes in 350 F.