Looks interesting; have you tried it? I know someone on HO has. I remember thinking the “soup dumpling” part made it different from most hand pies I’ve tried.
Found it!
food project for the weekend: Bolivian salteñas. Two-day process and BF & I had today off. They’re not easy to get right - the dough being the trickiest part. We got the filling down yesterday, and it tasted right, better than previous attempts. It had to sit in the fridge and gel (made with unflavored gelatin) overnight. We made the dough last night, portioned, and formed into balls. Turned out stiff but also very pliable – lots of lard, no eggs, surprisingly. Achiote gets melted into the lard,…
I mostly make Jamaican patties.
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