Salteñas
from Julia Moore, Grp 29

First prepare the gelatin: After cleaning the hoof well, cut it in 4 (if the haard shoe is attached, remove it). Boil in salt water for about 3 hours until tender. Strain off liquid and allow to cool until gelatin is formed.

Filling:
Cook onion and chili peppers in a small quantity of water unti lliquid evaporates. Add lard and set aside to brush over salteñas later. Add meat and fry lightly for 5 minutes. Remove pan from fire and add potatoes, peas, carrots, raisins, sugar, salt, tomato paste, and gelatin. Mix well and allow to stand overnight.

Dissolve sugar and salt in hot water and allow to cool until lukewarm. On a pastry board form a ring with the flour; in the center put the melted lard and part of the water. Mix with fingertips, gradually adding the rest of the water. Keep the dough covered with a damp cloth. Break off a small piece and form a ball, roll ouit to form a circle about 5” in diameter and 1/8” thick. Place 2 T. of meat mixture in center of circle, and olive, and a piece of egg on each side of the meat. Wet the edge of the circle with water double circle over, keeping the egg and olive at the ends. Seal and flute edge with fingers. When all are ready brush with lard. Place on a lightly greased cookie sheet. Bake in a very hot oven, 500 degrees F., for 20 to 30 minutes. Makes 25 to 30 salteñas.

*If you don’t happen to have a cow’s hoof handy, you can substitute a consommé using 3 T. unflavored gelatin and 2 C. beef stock. Soak the gelatin in 1/2 C. cold beef stock for 5 minutes, while bringing the rest of the stock to a boil. Add the gelatin mixture to the boiling mixture and stir  until dissolved. Cool and chill. Use 1 1/2 C. for the above recipe.