Step 1

One day in advance

Step 2

Boil the potato for about 10 minutes, you want it to be firmed but cooked.

Step 3

While the potato is cooking, chop the onion, spring onion, parsley.

Step 4

mix the spices together and set aside in a small bowl.

Step 5

When the potato is cooked, remove from heat, drain and let cool for a few minutes

Step 6

Prepare the gelatin package by mixing the contents in a bowl with 3/4 cup of water and stir. Let this sit for about 10 minutes

Step 7

Shred the potato using a cheese grater and set aside

Step 8

Heat the olive oil in a frying pan and add in the onions, cook until translucent. Add in the minced beef and cook until it is brown. Add in the potato, the parsley and the dry spice mix and cook for another couple minutes until heated through.

Step 9

Now stir in the gelatin mixture and combine well.

Step 10

Place in an airtight container and store in refrigerator overnight.

Step 11

The next day,

Step 12

Make your hard boiled eggs.

Step 13

To make the dough,

Step 14

Combine flour, sugar and salt in a bowl, cube the butter and cut it into the flour using a knife.

Step 15

Once the butter pieces are too small to cut, use your hands to rub the butter into the flour mixture. Once well combined, slowly add the hot water and knead with your hands. Remove from bowl and knead a few more minutes until the dough is nice and combined, then make into a ball.

Step 16

Cut the cough in half, then those two pieces in half, keep repeating until you have 16 balls.

Step 17

Preheat the oven to 425 degrees

Step 18

Get you filling out along with the egg slices, olive slices and raisins.

Step 19

Roll out one ball of dough into a disc shape , place the disc shape in the palm of one hand and fill it with one tablespoon of meat mixture, 3-4 olive slices, 3-4 raisins and a slice of egg.

Step 20

Now fold the dog over the filling and press the sides together to seal it in. It should look like a half moon shape. The Bolivians scallop the edges with their fingers, you can use the tines of a fork if you haven't acquired that talent.

Step 21

Repeat until all the balls are filled.

Step 22

Whisk together the egg, water and aji chili powder,

Step 23

Baste each of the saltenas and place on a grassed cookie sheet

Step 24

Cook for 20-30 minutes watching closely to remove when golden brown.

Step 25

Serve warm with salsa called llawja

Step 26

Enjoy!