Salteñas

Cook the beef stew base

Cook the onion in a little oil until soft, then add the beef, potato and aji paste and cook until the beef is browned and the potato has softened.

Thicken with gelatin

Dissolve the gelatin in the warm beef stock, then pour it into the pot and simmer everything together until thick, about ten minutes.

Chill the filling until set

Stir in the chopped eggs and peas, then refrigerate the filling until it sets into a firm, sliceable jelly, at least three hours.

Make the dough

Mix the flour, melted lard, sugar, saffron and enough warm water into a smooth, slightly stretchy dough.

Rest the dough

Cover the dough and let it rest for twenty minutes so it becomes easier to roll.

Fill and shape

Roll out discs of dough, place a spoonful of the cold set filling in the center of each, then fold and twist the edges into the classic football shape.

Bake until golden

Brush with beaten egg and bake in an oven preheated to 200°C for about twenty five minutes, until deep golden brown.

Cool slightly before eating

Let the salteñas cool for ten minutes before biting in, since the filling turns back into hot liquid inside.