Bolivian Salteñas (Salteñas) — Juicy Baked Meat Empanadas

• 500 mlbeef stock (well seasoned but not reduced)
• 18 gunflavored powdered gelatin
• 450 gbeef chuck (trimmed and diced into 5 mm cubes)
• 2 tbspvegetable oil
• 2yellow onions (finely diced)
• 3 clovegarlic (minced)
• 2 tbspBolivian aji colorado paste
• 1 tspground cumin
• 1 tspdried oregano
• 1.5 tspfine sea salt
• 0.5 tspground black pepper
• 2waxy potatoes (about 300 g total, peeled and diced into 1 cm cubes)
• 100 ggreen peas
• 45 graisins
• 12green olives (pitted and halved)
• 3large eggs (hard-boiled, peeled, and quartered)
• 10 sprigflat-leaf parsley (leaves finely chopped)
• 600 gall-purpose flour
• 25 ggranulated sugar
• 1 tspground achiote (for color)
• 120 gunsalted butter (melted and cooled until warm)
• 220 mlwarm water
• 2large egg yolks
• 1large egg
• 1 tbspwhole milk

Instructions

1. 1

   Pour 120 ml of the beef stock into a small bowl and sprinkle the gelatin evenly over the surface. Let it bloom for 10 minutes while you prepare the aromatics, so the powder hydrates fully and will dissolve smoothly later.

2. 2

   Heat the vegetable oil in a wide heavy pot over medium heat, then add the diced onions and cook for 8 minutes until soft and translucent. Stir in the garlic, aji colorado paste, cumin, oregano, salt, and black pepper, and cook for 2 minutes more until the chile paste smells rounded rather than raw.

3. 3

   Add the diced beef chuck and cook for 5 minutes, stirring often, just until the outside loses its raw color. Pour in the remaining 380 ml beef stock and the bloomed gelatin mixture, scraping the bottom of the pot so the spices dissolve into the liquid.

4. 4

   Bring the filling to a gentle simmer, cover partially, and cook for 18 minutes until the beef is nearly tender. Add the diced potatoes and peas, then simmer for 10 minutes more until the potatoes are cooked but still hold their shape.

5. 5

   Remove the pot from the heat and fold in the raisins and chopped parsley. Spread the filling in a shallow dish, cool it for 30 minutes at room temperature, then refrigerate it for at least 4 hours until it becomes firm and scoopable like savory jelly.

6. 6

   For the dough, whisk the flour, sugar, salt, and ground achiote in a large bowl. Add the warm melted butter, warm water, and egg yolks, then knead for 8 minutes until the dough is smooth, elastic, and no longer crumbly.

7. 7

   Cover the dough and rest it at room temperature for 30 minutes, which relaxes the gluten and makes shaping easier. Divide it into 12 equal balls of about 80 g each, keeping them covered with a towel so the surface does not dry.

8. 8

   Roll each dough ball into a circle about 16 cm wide and 2 mm thick, keeping the center slightly thicker than the edges. Place the circles on parchment paper as you work, dusting only lightly with flour so the seams can still seal properly.

9. 9

   Place about 75 g chilled jigote in the center of each dough circle, then add 2 olive halves and 1 quarter of hard-boiled egg. Keep the filling cold and compact, because a warm or loose filling will leak before the crust sets in the oven.

10. 10

    Lift the edges of the dough together over the filling and press firmly to seal, forming a plump half-moon. Crimp the seam into a tight braided repulgue along the top, or fold and pinch in small overlapping pleats so the juices remain enclosed.

11. 11

    Arrange the salteñas upright on a parchment-lined baking sheet with the seam facing upward. Chill them for 20 minutes while you heat the oven to 220°C, which helps the dough firm and reduces bursting.

12. 12

    Whisk the egg with the milk and brush the salteñas lightly, avoiding heavy pools of egg wash near the seam. Bake for 18 to 22 minutes until the crust is glossy, deeply golden, and firm enough to hold the hot broth inside.

13. 13

    Let the salteñas stand for 8 minutes before serving because the filling will be extremely hot. Serve them upright and eat from the pointed end first, taking small bites and sipping the broth as you go.