Bolivian Juicy Chicken Salteñas with Annatto Pastry

What you need

• 600 ml (2 1/2 cups) chicken broth
• 5 g (1 1/2 tsp) unflavored gelatin powder
• 1 tbsp vegetable oil
• 80 g (1/2 cup) onion, finely chopped
• 80 g (1/2 cup) green bell pepper, finely chopped
• 2 tsp paprika
• 1 tsp ground annatto, for the filling
• 1 tsp ground cumin
• 180 g (1 cup) waxy potatoes, peeled, cut into 5 mm (1/4 in) dice
• 170 g (6 oz) cooked chicken, poached or roasted thigh meat, shredded fine
• 70 g (1/2 cup) green peas, fresh or thawed frozen
• 2 tbsp fresh parsley, finely chopped
• 2 tsp sugar, for the filling
• 2 tsp dried oregano
• 1 1/2 tsp salt, for the filling; the pastry has its own
• black pepper, freshly ground, to taste
• 2 hard-boiled eggs, each cut into 6 slices
• 12 pitted black olives
• 2 tbsp raisins
• 100 g (7 tbsp) unsalted butter
• 1 tsp ground annatto, for the pastry
• 500 g (4 cups) all-purpose flour, plus extra for dusting
• 40 g (3 tbsp) sugar, for the pastry
• 1 1/2 tsp salt, for the pastry
• 1 egg yolk
• 220 ml (3/4 cup plus 2 tbsp) hot water, about 45 °C (115 °F)
• 1 egg, beaten with 2 tsp water, for brushing

Method

Restated from the original video

1. 1

   Sprinkle the gelatin over the broth in a heatproof bowl and leave it for 2 min. Warm it in the microwave for 1 min or in a small pan over low heat, stirring, until the gelatin dissolves completely.

2. 2

   Warm the oil in a wide frying pan on a strong medium flame, then cook the onion and green pepper until soft, 3-4 min.

3. 3

   Stir in the paprika, the filling annatto and the cumin and cook for 30 seconds. Pour in the gelatin broth and stir until the spices dissolve.

4. 4

   Stir in the potatoes, then the chicken, peas, parsley, sugar, oregano, 1.5 tsp salt and the black pepper. Boil gently, uncovered, until the potatoes are tender and the chicken is cooked through and at least 74 °C (165 °F) in the middle, 6-8 min. The filling should taste a little too salty, since the dough will mellow it.

5. 5

   Spread the filling in a shallow dish, cool to room temperature, then cover it. Refrigerate 4 h minimum, or leave it overnight, until it sets like firm jelly.

6. 6

   For the dough, melt the butter with the dough annatto in a small pan over low heat, 2 min. Let it cool until warm to the touch.

7. 7

   Whisk the flour, dough sugar and dough salt in a large bowl. Make a well, add the yolk and the butter, then pour in the hot water in stages while mixing with a wooden spoon.

8. 8

   Knead for 3-4 min into a smooth dough that springs back when pressed. Add a spoonful of flour if it feels sticky. Cover and rest for 30 min.

9. 9

   Divide the dough into 12 pieces of about 65 g each and roll each into a ball. Keep the balls covered. Roll one out on a floured surface into a round about 14 cm (5 1/2 in) wide and 3 mm thick.

10. 10

    Spoon 3 tbsp of the cold filling into the center. Press in one slice of hard-boiled egg, then add an olive and a few raisins.

11. 11

    Bring the edges up over the filling and pinch them together into a half-moon. Fold the pinched edge over itself in small twists to make a rope seam that holds tight. Stand the salteña on its base on a lined tray, seam on top.

12. 12

    Shape the rest the same way, keeping them well apart on 2 trays, and chill for 20 min. Heat the oven to 220 °C (425 °F).

13. 13

    Brush the salteñas with beaten egg. Bake one tray at a time, with the other still in the fridge, until deep golden, 22-25 min.

14. 14

    Cool for 10 min. The filling is molten, so bite a small corner first and eat them warm.

Imported from mission-food.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.