How to cook Salteñas (The Bolivian dish)

Mix flour and salt in a bowl.

Cut in butter until mixture resembles coarse crumbs.

Whisk eggs with water and add to flour mixture; mix until dough forms.

Knead dough on a floured surface until smooth; wrap in plastic and refrigerate for 30 minutes.

Cook ground beef in a skillet over medium heat until browned; drain excess fat.

Add chopped onion and garlic to beef; sauté until softened.

Stir in diced potatoes, peas, cumin, paprika, and chili powder; cook until potatoes are tender.

Remove from heat and mix in chopped green olives and hard-boiled eggs.

Add vinegar and sugar; season with salt to taste.

Preheat oven to 375°F (190°C).

Roll out dough on a floured surface to about 1/8 inch thick.

Cut dough into circles about 4 inches in diameter.

Place a spoonful of filling in the center of each circle.

Fold dough over filling and crimp edges to seal.

Place salteñas on a baking sheet lined with parchment paper.

Bake for 25-30 minutes or until golden brown.

Allow to cool slightly before serving.

Allergens