Salteñas

Step 1: Heat 3 tbsp vegetable oil in a pan and cook 2 onions for 8 minutes. Add 2 tbsp ají amarillo paste or mild chilli paste, 1 tbsp sweet paprika, 1 tsp ground cumin and 1 tsp dried oregano and cook 2 minutes.

Step 2: Add 1 ⅛ lb beef rump and cook for 5 minutes, then add 400 ml of the 1 ¾ cups beef stock and simmer for 25 minutes, until the beef is tender and cooked through.

Step 3: Sprinkle ⅜ oz powdered gelatine over the rest of ½ cup beef stock and let it swell for 5 minutes, then stir it into the hot stew until dissolved. Add 1 potato, 3 ½ oz peas, 1 tsp sugar, 1 tsp salt and 3 tbsp chopped parsley.

Step 4: Cool, cover and chill overnight until set like jelly.

Step 5: For the dough mix 1 ⅓ lb plain flour, 2 ⅛ oz sugar and 1 tsp salt, add 5 ½ oz butter and enough ¾ cup warm water to make a soft, smooth dough. Knead 5 minutes, wrap and rest 30 minutes.

Step 6: Heat the oven to 425°F. Divide the dough into 16 balls and roll each into a 14 cm round about 3 mm thick.

Step 7: Put 2 tablespoons of the set filling, some 2 eggs and an olive (16 black olives) in the centre of each. Brush the edge with water, fold up into a half-moon standing on its base and pinch a rope-like seam along the top.

Step 8: Brush with 1 egg and bake for 18–22 minutes until deep golden. The filling melts back into juice and must be piping hot. Cool for 5 minutes before eating, as the juice is very hot.