Ingredients

Method

In a pan, cook the chicken, onion, potato, and peas, and season with salt and pepper. Set aside to cool.

In a bowl, mix the flour, turmeric, and salt, then cut in the lard or shortening until the mixture resembles breadcrumbs.

Gradually add the water and aji amarillo paste, stirring until a dough forms.

Divide the dough into 20 balls and flatten each one into a disc.

Place a spoonful of filling in the center of each disc, fold the dough over to enclose the filling, and press the edges to seal.

Place the salteñas on a lined baking sheet, brush with beaten egg, and bake in a preheated 200°C oven until golden brown.

Allow the salteñas to cool for a few minutes before serving.