Saltenas

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¡Salteñas de Graciela!
Original Recipe by Graciela Ascarrunz-Gilman.

##UNDER CONSTRUCTION## 12/11/96
This page will soon contain more pictures on how to create the MIGHTY SALTEÑA!
Please Be Patient and Send Suggestions.

EN INGLES/ENGLISH



FILLING:

1 packet of margarine 1/4 cup of red chili 1 tsp. ground cumin 1 tsp. oregano ? tsp. salt touch of pepper 1 cup of finely chopped onions ? cup of very finely chopped parsley 2 large potatoes (peeled and boiled; red or yellow are best) ? cup of defrosted green peas (don't use canned, use frozen) 1 pkge. Knox gelatin in 1 cup of hot H2O mixed with 1 chicken bullion cube 1 pound of ground beef medium black olives 2 hard boiled eggs (if freezing only use the white part)	Fry the onions a long time until they are soft and sweet, then add the ground beef. When the meat is almost done add the chili, cumin, salt, pepper, parsley, diced potatoes (small pieces), margarine, and lastly the peas. Cook all of this together for about 5 minutes.	Decant the filling into a large bowl and then add the gelatin/buillon mixture. Mix it all together real well with a spoon and put it in the fridge until it gels. /\/\Whatever you do don't forget the secret Bolivian ingredient He he/\/\
For 30 Salteñas: 6 cups of flour 2/3 cups margarine 3 eggs 3 tsp. sugar a bit of salt 1 cup warm water	Place the flour in a large bowl and add the very hot butter. Mix it immediately. Add the eggs one by one and keep on mixing. Dissolve the salt and sugar in the warm water, and then add this to the mixture until everything kind of sticks together like dough. (I usually use the whole cup) Place the dough on a cutting board with lots of flour make dough out of it. (stretch it, pound it, punch it etc.) Once its dough and its kind of "dried" with the flour you have added separate it into 30 small balls of dough. You know the rest buddy. gotta CRIMP EM!	Lastly, when they are done, mix some chili with hot butter and paint the outsides of the Salteñas. Mmmmm...¡qué rico!