Salteña (Bolivian broth empanada)

Instructions

1. Cut the beef into small 5 mm cubes and brown them in the oil until well coloured. Add the finely sliced onions and pepper and let them soften for 10 minutes.
2. Add the peeled, chopped tomatoes, crushed garlic, cumin, paprika, chilli and vinegar. Cover with just enough water, season with salt and pepper, then simmer over low heat for 40 minutes until the meat is tender.
3. Soak the gelatine sheets in cold water, then stir them into the hot stew off the heat. Let it cool completely in the fridge: the sauce should set into a jelly.
4. For the dough, mix the flour, sugar, baking powder and a pinch of salt. Add the beaten egg and oil, then knead for 5 minutes with 150 ml of lukewarm water until smooth and supple.
5. Let the dough rest for 30 minutes covered with a tea towel, then divide it into 8 balls. Roll each ball into a 15 cm disc and place 2 spoonfuls of jelly and meat in the centre.
6. Fold the dough into a half-moon, then pinch and twist the edge into a rosette shape. Make a small opening on top to let the steam escape.
7. Brush the salteñas with beaten egg and bake at 200 °C for 20 to 25 minutes, until golden brown.
8. Let them rest for 5 minutes before serving hot, with the salsa criolla on the side.