Hosted By
Marcelo



Salterias

Serving Size - 6
Prepared By - DnD
Recipe Rating
Printer Friendly Recipe

1 cup lard or margarine
1 cup ground spicy red pepper (cayenne)
water
½ tablespoon ground cumin
½ tablespoon black ground pepper
½ tablespoon crumbled oregano
1½ tablespoon salt
2 cups white onion, cut into small cubes
cubes 1½ cups green onion, finely chopped
3 pounds lean meat, cut into small cubes
1 cup potato, peeled, cooked, and cut into small cubes
cubes ½ cup cooked green peas
¼ cup granulated sugar
¼ cup granulated sugar
½ tablespoon vinegar
½ cup parsley, finely chopped
2 spoonfuls unflavored gelatin dissolved in 3 cups water
½ black olive per salteña
3 raisins
1 slice of boiled egg
egg wrappers

1.Sift the flour in a bowl and add the boiling lard or margarine. Mix quickly with a wood spoon. Let it cool for a few minutes and add the eggs, the sugar and lukewarm water with salt. Knead until getting a dry dough. Cover the dough with a kitchen towel and let it rest for ten minutes. 2.Divide all the dough into fifty small balls and thin them out one by one with a roller, until getting round-shaped pieces (about ¼ of and inch thick by 5 inches of diameter). 3.On each round-shaped piece put a spoonful of the filling with the olive, raisins and egg, if these ingredients were not mixed before. 4.Dampen the edges of each piece with water, fold each one and join the edges very well so that each salteña is closed perfectly. Leave the closing on top. 5.Put salteñas, on a backing sheet sprinkled with flour. Place each salteña separate from the next one. Bake them at a high temperature (European oven: 300 C.; American oven 572 F.) between seven to ten minutes. Serve them warm. If desired, paint salteñas before baking them. In a frying pan add 6 spoonfuls of lard or margarine, 2 spicy red peppers (ground), 4 spoonfuls of water and a teaspoon of salt. Mix the ingredients and cook them over low heat until the water evaporates. Remove the mixture from the heat and paint each salteña with a kitchen brush.