Salteñas (Bolivian Juicy Empanadas)

Dough

• 400 g Plain flour
• 25 g Caster sugar
• 2 tsp Fine sea salt
• 100 g Unsalted butter, cold
• 1 Egg

Filling

• 1 large Yellow onion
• 1 tbsp Vegetable oil
• 450 g Beef stew meat
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 400 ml Beef stock
• 1 large Idaho potato
• 120 g Green peas

1. Make the filling first so it can chill. Finely chop the yellow onion; cut the beef stew meat into small dice, about 1 cm. Peel the Idaho potato and cut into small dice to match the beef.
2. Heat the vegetable oil in a saucepan over medium heat and cook the onion with a pinch of the fine sea salt for 8–10 minutes until soft. Add the beef, ground cumin, sweet paprika and black pepper, then cook for 5 minutes, stirring, until the beef loses its raw colour.
3. Pour in the beef stock and bring to a lively simmer. Stir in the diced potato, reduce to a gentle simmer, and cook for 18–22 minutes until the potato is tender and the liquid has reduced to a thick, spoon-coating gravy. Stir in the green peas for the final 2 minutes, then season with more fine sea salt to taste.
4. Scrape the filling onto a tray or shallow dish and cool for 20 minutes. Cover and chill until very cold and set, at least 45 minutes; this makes the salteñas easier to fill and seal.
5. For the dough, put the plain flour, caster sugar and remaining fine sea salt in a mixing bowl. Rub in the unsalted butter until it looks like fine crumbs. Beat the egg with 120 ml cold water, then mix into the flour to form a smooth dough; knead for 2–3 minutes until elastic.
6. Cover the dough and rest for 20 minutes at room temperature. Meanwhile, heat the oven to 220°C (430°F) and set out a baking tray.
7. Divide the dough into 8 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into a 14–16 cm round, keeping the centre slightly thicker than the edges. Keep the rounds covered as you work so they do not dry out.
8. Spoon a generous mound of cold filling into the centre of each round. Bring the edges up and pinch to seal, then crimp firmly along the top to make a tight rope seal; keep the seam upright to help prevent leaks. Set on the baking tray with space between them.
9. Bake for 18–22 minutes until deep golden and glossy. Rest for 5 minutes before eating, as the filling will be very hot and juicy.

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