Zapappy

Name: Salteñas
Prep time: 90 min
Cook time: 80 min
Total time: 170 min
Yield: 12
Cuisine: Bolivian
Ingredients: 1 lb, Boneless, trimmed, and cut into 1/4-inch dice.; 2 tbsp, Use rendered beef fat or rendered lard.; 2 cups, Finely diced.; 3 medium cloves, Minced.; 3 tbsp, Use pure ground Bolivian ají colorado rather than a salted seasoning blend.; 1/4 cup, Hot; for hydrating the ají.; 1 tsp, Ground.; 1/2 tsp, Rubbed between the fingers.; 1/2 tsp, Freshly ground.; 2 tsp, For the filling.; 1 1/2 tsp, Diamond Crystal kosher salt; adjust if using another brand.; 2 cups, Unsalted and divided.; 2 packets, Unflavored.; 1 medium potato, Peeled and cut into 1/4-inch dice.; 3/4 cup, Add while still frozen.; 5 cups, plus a little for rolling, Reserve a little additional flour for rolling.; 1/3 cup, For the dough.; 1 tbsp, Diamond Crystal kosher salt; adjust if using another brand.; 1 tsp, Finely ground.; 2/3 cup, Rendered lard, softened but not melted.; 2 large egg yolks, Large egg yolks.; 1 cup, plus up to 2 tbsp if needed, About 105°F; add the extra water only as needed.; 3 large eggs, Hard-boiled, peeled, and quartered lengthwise.; 12 olives, Pitted; preferably oil-cured or brined and well drained.; 1 large egg, For the glaze.; 1 tbsp, For the glaze.

Cooking

Ingredients

Beef filling

1 lb, Boneless, trimmed, and cut into 1/4-inch dice.
2 tbsp, Use rendered beef fat or rendered lard.
2 cups, Finely diced.
3 medium cloves, Minced.
3 tbsp, Use pure ground Bolivian ají colorado rather than a salted seasoning blend.
1/4 cup, Hot; for hydrating the ají.
1 tsp, Ground.
1/2 tsp, Rubbed between the fingers.
1/2 tsp, Freshly ground.
2 tsp, For the filling.
1 1/2 tsp, Diamond Crystal kosher salt; adjust if using another brand.
2 cups, Unsalted and divided.
2 packets, Unflavored.
1 medium potato, Peeled and cut into 1/4-inch dice.
3/4 cup, Add while still frozen.

Dough

5 cups, plus a little for rolling, Reserve a little additional flour for rolling.
1/3 cup, For the dough.
1 tbsp, Diamond Crystal kosher salt; adjust if using another brand.
1 tsp, Finely ground.
2/3 cup, Rendered lard, softened but not melted.
2 large egg yolks, Large egg yolks.
1 cup, plus up to 2 tbsp if needed, About 105°F; add the extra water only as needed.

Assembly and glaze

3 large eggs, Hard-boiled, peeled, and quartered lengthwise.
12 olives, Pitted; preferably oil-cured or brined and well drained.
1 large egg, For the glaze.
1 tbsp, For the glaze.

Directions

Make and chill the filling

In a {{tool:mixing-bowl}}, stir bolivian aji colorado powder with the hot filling portion of water until smooth; let it hydrate for 10 minutes.
Using a {{tool:chef-knife}} and {{tool:cutting-board}}, confirm the beef chuck is trimmed and cut into consistent 1/4-inch dice. Heat the filling portion of lard in a wide {{tool:heavy-saucepan}} over medium-high heat. Add the beef in a single layer and cook for 4 to 6 minutes, stirring only occasionally with a {{tool:wooden-spoon}}, until lightly browned but not cooked through. Transfer the beef and its juices to a clean {{tool:mixing-bowl}}.
Reduce the heat to medium. Add yellow onion and cook for 8 to 10 minutes, stirring frequently, until soft and translucent with no raw crunch. Add garlic and cook for 30 seconds. Stir in the hydrated ají, ground cumin, dried oregano, black pepper, the filling portion of granulated sugar, and the filling portion of kosher salt; cook for 1 minute, until fragrant and the fat is evenly red.
Return the beef and its juices to the pan. Reserve 1/2 cup (120 ml) of beef stock for blooming powdered gelatin, then add the remaining 1 1/2 cups (360 ml) stock to the pan. Bring to a gentle simmer, partially cover, and cook for 35 to 50 minutes, stirring occasionally, until the beef is tender. The mixture should remain conspicuously juicy, with about 1 cup of free, seasoned liquid around the meat. If it becomes dry before the beef is tender, add water 2 tablespoons at a time.
Meanwhile, use the {{tool:chef-knife}} and {{tool:cutting-board}} to confirm yukon gold potatoes are in consistent 1/4-inch dice. Place them in a {{tool:small-saucepan}}, cover with cold water, bring to a gentle boil, and cook for 5 to 7 minutes, until just tender at the edges but still holding their shape. Drain thoroughly.
Sprinkle the gelatin evenly over the reserved cold stock in a {{tool:mixing-bowl}} and let stand for 5 minutes. Stir the potato and frozen peas into the hot beef mixture and cook for 2 minutes. Remove the pan from the heat, wait until active bubbling stops, then stir in the bloomed gelatin until completely dissolved. Do not boil after adding the gelatin.
Taste the liquid while warm: it should be robustly seasoned, slightly sweet, and a little saltier than a finished stew, since the dough and potato will soften its impact. Spread the filling in a 9-by-13-inch {{tool:shallow-baking-dish}}; the finished batch should weigh about 2 pounds 12 ounces (1.26 kg), enough for twelve portions of approximately 3 3/4 ounces (105 g). Cool for no more than 30 minutes at room temperature, cover, and refrigerate for at least 6 hours or overnight. It must be cold and firm enough to mound on a spoon before assembly.

Mix the dough

Using a {{tool:whisk}}, combine all purpose flour, the dough portion of granulated sugar, the dough portion of kosher salt, and ground annatto in a large {{tool:mixing-bowl}}. Add the softened dough portion of lard and rub it into the flour with your fingertips until the mixture resembles coarse, evenly colored crumbs.
Whisk egg yolks into 1 cup of warm water. Add the liquid to the flour mixture and stir until a stiff, shaggy dough forms. If dry flour remains, add the additional warm water 1 teaspoon at a time; the finished dough should be firm and pliable, not sticky.
Knead on an unfloured surface for 7 to 9 minutes, until smooth and elastic. Cover tightly and rest at room temperature for 30 minutes. Divide into 12 equal pieces, about 92 g each, shape into balls, cover, and rest for another 15 minutes.

Fill and seal

Line two {{tool:rimmed-baking-sheet}} pans with parchment. Remove the filling from the refrigerator only when the dough is ready. Divide the set filling into 12 equal portions, about 3 3/4 ounces (105 g) each, and keep portions not currently being used cold.
On a lightly floured surface, use a {{tool:rolling-pin}} to roll one 92 g dough ball into a 6 1/2-inch round about 1/8 inch thick, allowing a natural 1/8- to 5/32-inch range at the center and tapering the perimeter slightly thinner. Brush away excess flour.
Place one cold filling portion, about 3 3/4 ounces (105 g), in the center. Set one quarter of hard boiled eggs and one black olives on top. Lift the front and back edges of the dough over the filling so they meet directly above it. Press the edges together firmly, expelling trapped air without squeezing out the filling.
Starting at one end, fold and pinch the sealed edge into a tight rope-like braid. The seam must remain centered on top rather than turned to the side. Stand the salteña upright on the prepared sheet, gently shaping it into a plump half-moon with a broad, stable base. Repeat with the remaining dough and filling, keeping at least 2 inches between pastries.
Refrigerate the shaped salteñas, uncovered, for 20 minutes. This firms both dough and filling and materially reduces leaking. While they chill, position racks in the upper and lower thirds of the {{tool:oven}} and heat the oven to 475°F (245°C).

Glaze and bake

Using a {{tool:whisk}}, beat egg with the glaze portion of water. With a {{tool:pastry-brush}}, brush the chilled salteñas lightly and evenly, taking care not to flood the braided seams or leave pools around their bases.
Bake for 10 minutes. Wearing {{tool:oven-mitts}}, rotate the pans front to back and exchange their rack positions, then bake for another 7 to 11 minutes. They are done when deeply glossy and reddish-golden, the bottoms are firm and browned, and the braided seams feel dry and rigid. A small amount of bubbling at an isolated seam is acceptable; do not continue baking until the filling escapes.
Let the salteñas stand on the pans for 8 to 10 minutes before serving. The filling will be extremely hot and fluid immediately out of the oven. Serve upright and eat carefully, tipping each pastry back between bites to retain its broth.