Salteñas

Instructions

1. 1

   Make the jigote (stewed filling): Sauté the meat, aji panca, and cumin. Add the potatoes, peas, and 2 cups of beef broth. Simmer until the potatoes are tender.

2. 2

   Set the filling: Stir the unflavored gelatin into the warm stew. Pour into a container and refrigerate overnight until the gelatin sets completely solid. This ensures the signature juicy, soup-like interior.

3. 3

   Prepare the dough: Mix flour, melted shortening, warm water, and a pinch of sugar and salt. Knead until smooth, cover, and rest for 2 hours.

4. 4

   Form the pastry: Roll out the dough into 5-inch discs. Place a scoop of the cold, gelatinized filling in the center.

5. 5

   Seal tightly: Fold the dough over and create a very tight, braided seal along the top edge to prevent the hot soup from leaking out during baking.

6. 6

   Bake: Bake in a very hot oven (450°F / 230°C) for 15-20 minutes until golden brown. Serve upright and eat carefully to avoid spilling the hot broth!