Ingredients:

Dough:

• 3 cups all-purpose flour
• 1 tsp salt
• 2 tbsp sugar
• 6 tbsp unsalted butter
• 3/4 cup lukewarm water
• 1 egg

Filling:

• 1 lb beef or chicken, finely chopped
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1/4 cup raisins
• 1/4 cup pitted olives, chopped
• 2 hard-boiled eggs, chopped
• 1/2 cup beef or chicken broth
• Salt and pepper to taste

Sauce:

• 1/4 cup vegetable oil
• 2 tbsp paprika
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1/2 cup flour
• 2 cups chicken or beef broth
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the flour, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs.
2. In a small bowl, beat the egg and then add it to the flour mixture. Add the water and mix until a dough forms.
3. Knead the dough on a floured surface until smooth and elastic, about 5 minutes. Cover with a damp cloth and let rest for 30 minutes.
4. In a large skillet, heat the oil over medium-high heat. Add the onions and garlic and sauté until translucent.
5. Add the meat and cook until browned, stirring occasionally.
6. Add the cumin, paprika, oregano, raisins, olives, and eggs. Mix well.
7. Pour in the broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the liquid has reduced.
8. Season with salt and pepper to taste. Remove from heat and let cool.
9. Preheat the oven to 375°F.
10. Divide the dough into 12 equal pieces and roll each piece into a ball. Flatten each ball into a circle about 6 inches in diameter.
11. Place a heaping tablespoon of filling in the center of each circle.
12. Moisten the edges of the dough with water and fold over to enclose the filling. Pinch the edges together to seal.
13. Place the Salteñas on a baking sheet lined with parchment paper and bake for 30-35 minutes, or until golden brown.
14. While the Salteñas are baking, prepare the sauce. In a large skillet, heat the oil over medium-high heat. Add the paprika, cumin, and oregano and cook for 1-2 minutes.
15. Add the flour and stir until well combined. Gradually add the broth, stirring constantly, until the sauce thickens.
16. Season with salt and pepper to taste.
17. Serve the hot Salteñas with the sauce on the side for dipping. Enjoy!