Saltenas

The Dough:
6 cups flour
6 tablespoons shortening
2 egg yolks
1/2 cup milk
1 tablespoon sugar
1 1/2 cups cool water
1 teaspoon salt

The Filling: (make the day before)
2 cup diced potatoes
1 cup peas
3 tablespoons shortening
2 cups white onions, diced
3/4 tablespoon salt
1/3 cup sugar
2-3 teaspoons oregano (I like 3 tsp)
2-3 teaspoons cumin (I like 3 tsp)
2 cans chicken drained 12.5 oz
1/2 cup red chile sauce = 1/4 cup chile powder and cayenne pepper mixture mixed with 1/4 cup water
1 envelope unflavored gelatin dissolved in 1.5 cups hot water
Treasures: (optional)
raisins
2 hard boiled eggs - sliced
5 black olives -sliced

Filling:
1-Boil water in large pot and add potatoes. Boil until soft adding peas for last 2 minutes of cooking. Drain and set aside.
2-Melt the shortening in large pot and add chopped onions. Gently fry onions until soft. When soft add the cumin, oregano, salt and sugar. Stir fry for a couple of minutes then add the meat and chile sauce and cook 2-3 minutes longer. Remove from heat and cool. When cool mix the gelatin, potatoes, and peas into the mixture. Cover and refrigerate until the next day.

Dough:
Sift the flour into a bowl, add salt and sugar. Melt the shortening and add to the flour mixture. Add the remaining ingredients and mix well. Knead for 5 minutes. Form into ball and cover in damp cloth if not using immediately.

Assembly:
roll out the dough into a sausage and cut into pieces large enough to roll into circles about 4 inches in diameter and about 1/8 of an inch thick.
Add filling to each circle, top with raisin, egg and olive.
Fold filling in half and pinch edges together. Fold edge over to seal saltenas shut (see picture).
Place saltenas seam side up on a well greased (ie shortening) baking sheet and brush with milk or egg.
Cook for 20-30 minutes in 550 degree Farenheit oven until golden brown.
Leave standing on cooling tray for 10 minutes before eating.