For the dough:

For the filling:

For the egg wash:


For the dough:

In a large bowl, sift the flour and add the boiling lard or margarine. Mix quickly with a wood spoon. Let it cool for a few minutes

and add the eggs, the sugar and lukewarm water with salt.

Knead until getting a dry dough. Cover the dough with a kitchen towel  and let it rest for ten minutes.

Then, divide all the dough into fifty small balls and thin them out one by one with a roller, until getting round-shaped pieces

(about 1 cm thick by 5 cm of diameter).

On each round-shaped piece put a spoonful of the filling with the olive, raisins and egg.

Dampen the edges of each piece with water, fold each one and join the edges very well so that each salteña is closed perfectly.   

Put salteñas, on a baking sheet (previously covered with baking paper) leaving some space between each other.

Brush the egg wash (egg yolk beaten with the milk) on top of each salteña.

Bake them on a previously pre-heated oven at 180 °C for around 11 minutes or until lightly golden. Serve them warm.

For the filling:

In a saucepan, add the margarine and the pepper.Let it boil, then add the cumin, ground black pepper, oregano and salt.

Let cook for 10 minutes stirring constantly,  over low heat, then add the onion and let it cook for 5 minutes more, finally add the

green onion.

Add the sugar, vinegar, parsley, potatos and cooked peas. Stir well together.

Add the meat (beef and chicken) in large chunks (raise temp a little). Allow meat to clump, then break up clumps so you have small

clumps. Allow mixture to cook for 15 minutes mixing frequently. 

Thoroughly dissolve gelatin powder in about 3 cups boiling water and add to auguado and mix thoroughly.

Turn off heat and allow mixture to cool.

When Transfer mixture to a large bowl, cover and refrigerate overnight.