Bolivian Empanadas or Salteñas

Bolivian empanadas are called Salteñas, which was named after a city in Argentina.  

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    Ingredients The Filling:
    2 to 3 tablespoons vegetable oil
    ½  cup onions, chopped
    3 cloves garlic, finely chopped
    3 to 4 small to medium potatoes, diced
    1 cup green peas  (frozen)
    1 pound lean ground beef
    2 cups beef broth
    1 envelope of Unflavored Gelatin
    ½ teaspoon salt
    ½ teaspoon oregano
    ½ teaspoon cayenne pepper
    ½ teaspoon ground cumin The Shell:
    ¼ vegetable oil
    ½ cup water
    2 Eggs + 1 egg white
    3 cups all purpose flour
    ½ teaspoon salt
    1 teaspoon sugar
    1 tablespoon ground achiote Spice (or 2 packets of sazón if you cannot find achiote.  If using sazón, eliminate the salt)
    Elizabeth Carrion
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    Step 1 Cook and break up the ground beef. Drain and set aside.
    Elizabeth Carrion
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    Step 2 To make the base of the sauce, gently sauté the onion and garlic in the vegetable oil stirring regularly until onions are translucent.    Add salt, cayenne pepper, cumin and oregano.  Then pour in the broth, cover and simmer on low heat for about 30 minutes.
    Elizabeth Carrion
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    Step 3 In a separate pot, boil cups of water and add 2 pinches of salt.  Add diced potatoes and cook for 5 mins.  Add peas and continue cooking for another 5 minutes.  Drain and set aside.
    Elizabeth Carrion
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    Step 4 Add beef, potatoes and peas to broth.  Gently mix.  In a small bowl, dissolve the gelatin powder with 1 cup boiling water and add to pot with meat.  Mix well, transfer to a large bowl and let cool.  Cover and refrigerate overnight.
    Elizabeth Carrion
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    Step 5 Preheat oven to 425 degrees.  Mix flour, salt, sugar, and achiote in a large mixing bowl.
    Elizabeth Carrion
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    Step 6 Beat eggs, oil and water and mix into the dry ingredients until it forms a soft, sticky, slightly orange.
    Elizabeth Carrion
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    Step 7 Form 15 golf-sized balls and place on a floured surface.  Then flatten to shape into medium thin-sized discs.
    Elizabeth Carrion
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    Step 8 Fill each disc with two tablespoons of the beef and potato filling.
    Elizabeth Carrion
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    Step 9 Carefully seal each empanada to ensure nothing will leak.  Use whatever method you are comfortable with.
    Elizabeth Carrion
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    Step 10 Brush with egg whites and bake for 15 minutes until golden brown.
    Elizabeth Carrion
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    Step 11 Serve warm and enjoy the new scent coming from your kitchen.  Yum!
    Elizabeth Carrion
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