Saltenas de bolivia (50)

• 1 cup lard or margarine
• 1 cup cayenne pepper mixed w/ water
• 1/2 tbsp crumbled oregano
• 1/2 tbsp ground cumin
• 1/2 tbsp black ground pepper
• 1 1/2 tbsp salt
• 2 cup white onion cut into small cubes
• 1 1/2 cup green onion finely chopped
• 3 lb lean meat cut into small cubes
• 1 cup potato, peeled, cooked, and cut into small cubes
• 1/2 cup cooked green peas
• 1/4 cup granulated sugar
• 1/2 tbsp vinegar
• 1/2 cup parsley, finely chopped
• 2 tbsp unflavored gelatin dissolved in 3 cups water
• 1/2 black olive per saltena
• 3 raisins per saltena
• 1 slice of boiled egg per saltena
• 1 dough
• 12 cup flour
• 1 1/2 cup lard or margarine (boiling)
• 6 whole eggs
• 1/2 cup sugar
• 3 tsp salt
• 2 1/4 cup lukewarm water (more or less)

1. Filling: In a casserole add the margarine and cayenne pepper.
2. Set to boil over high heat until margarine separates from pepper.
3. Add cumin, ground pepper, oregano, and salt.
4. Let cook over low heat for ten minutes so mixture does not stick.
5. Stir constantly.
6. Next add white onion and let it cook for 5 more minutes.
7. Finally add the green onion.
8. Remove casserole from heat, add sugar, potatoes, parsley, vinegar, and cooked peas.
9. In another casserole add the three gelatin cups.
10. Let it cook over high heat and as soon as it starts to boil add the meat.
11. Mix quickly and remove from the heat.
12. Mix the first preparation with the gelatin and meat.
13. Let it cool in the refrigerator one night or until it thickens.
14. If wanted, add the olives, raisins, and egg before it thickens or add them directly on the dough when making the saltenas.
15. Dough: Sift the flour in a bowl and add the boiling lard or margarine.
16. Mix quickly with a wood spoon.
17. Let it cool for a few minutes and add the eggs, sugar, lukewarm water with salt.
18. Knead until you get a dry dough.
19. Cover the dough with a kitchen towel and let it rest for ten minutes.
20. Divide the dough into 50 small balls and thin them out one by one with a rolling pin, until getting round shaped pieces ( about 1/4th of an inch thick and 5 inches in diameter).
21. On each round piece place a spoonful of the filling with olive, raisins, and egg.
22. Dampen edges of each piece with water, fold each one so edges are closed perfectly, closing should be at top.
23. Put saltenas on baking sheet with flour.
24. Bake at 572F between 7-10 minutes.

lard, cayenne pepper, oregano, ground cumin, black ground pepper, salt, white onion, green onion, lean meat, potato, granulated sugar, vinegar, parsley, unflavored gelatin, black olive per, raisins, egg, dough, flour, lard, eggs, sugar, salt, water

Taken from cookpad.com/us/recipes/330864-saltenas-de-bolivia-50 (may not work)