Saltenas

For the jigote filling, heat oil and sauté finely chopped onion for 5–7 minutes until translucent. Add minced garlic, ground hot red pepper paste, salt, black pepper and oregano, stir and cook for 1 minute.

Add the beef cut into small cubes, pour in the beef broth and simmer covered for 20 minutes. Stir in the sugar and gelatin until fully dissolved in the hot liquid. Add diced boiled potatoes, green peas and parsley, then remove from the heat.

Pour the filling into a shallow dish, cover and chill for at least 8 hours, preferably overnight, until the jigote sets firm enough to scoop with a spoon.

For the dough, melt the lard over low heat, add annatto seeds and warm for 1 minute until the fat turns a rich orange; strain. Mix the flour with the colored lard until it forms a sandy, crumbly texture, then add sugar, salt, egg and water, and knead into a firm, smooth dough for 10–15 minutes.

Divide the dough into 10 balls, cover and chill for 20 minutes. Roll each ball into a round about 3 mm thick, place 1–2 tbsp of the cold filling in the center, bring the edges up together, pinch tightly to seal, and crimp the top into a decorative repulgue.

Arrange the saltenas on a dry baking sheet without letting them touch, and bake in an oven preheated to 300°C for 8–10 minutes, until the dough turns golden brown. Serve very hot, biting carefully from the side so the broth doesn’t spill.