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1
Filling: In a casserole add the margarine and cayenne pepper.
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2
Set to boil over high heat until margarine separates from pepper.
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3
Add cumin, ground pepper, oregano, and salt.
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4
Let cook over low heat for ten minutes so mixture does not stick.
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5
Stir constantly.
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6
Next add white onion and let it cook for 5 more minutes.
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7
Finally add the green onion.
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8
Remove casserole from heat, add sugar, potatoes, parsley, vinegar, and cooked peas.
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9
In another casserole add the three gelatin cups.
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10
Let it cook over high heat and as soon as it starts to boil add the meat.
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11
Mix quickly and remove from the heat.
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12
Mix the first preparation with the gelatin and meat.
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13
Let it cool in the refrigerator one night or until it thickens.
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14
If wanted, add the olives, raisins, and egg before it thickens or add them directly on the dough when making the saltenas.
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15
Dough: Sift the flour in a bowl and add the boiling lard or margarine.
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16
Mix quickly with a wood spoon.
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17
Let it cool for a few minutes and add the eggs, sugar, lukewarm water with salt.
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18
Knead until you get a dry dough.
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19
Cover the dough with a kitchen towel and let it rest for ten minutes.
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20
Divide the dough into 50 small balls and thin them out one by one with a rolling pin, until getting round shaped pieces ( about 1/4th of an inch thick and 5 inches in diameter).
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21
On each round piece place a spoonful of the filling with olive, raisins, and egg.
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22
Dampen edges of each piece with water, fold each one so edges are closed perfectly, closing should be at top.
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23
Put saltenas on baking sheet with flour.
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24
Bake at 572F between 7-10 minutes.
