Bolivian Salting

Preparation Method

For the dough

1. Put the Soya Sunflower Oil in a pan and heat a little
.
2. Dissolve the paprika and set aside.
3. Mix the flour, salt and sugar in a bowl and add the oil, until it becomes a moist flour.
4. Add the water little by little.
5. Knead on a floured worktop until you have a smooth dough
.
6. Let it rest for 40 minutes

For the filling

1. Do the minced meat with 2 tablespoons of Soya Sunflower Oil in a pan, set aside.
2. In the same pan, add the remaining oil and sauté the onion and bell bell pepper.
3. Add the garlic, peas, raisins and olives.
4. Add the tomato extract, cumin, oregano, Calabrian pepper and adjust the salt.
5. Finally, add the water, potatoes, eggs, green smell and meat.

To finish

1. Roll out the dough to 0.5 cm thick and cut out 15 cm diameter discs.
2. Place 50 g of filling in the center of the discs and close into a pastry shape.
3. Finish by pinching the edges and folding over your finger.
4. Brush the egg yolk with a little water over the saltenhas.
5. Bake in a preheated oven at 180°C for 20 minutes or until well browned.