Dough
2 1/2 cups all-purpose flour
3/4 cup warm water
1/4 cup butter, melted
1 tablespoon salt
1 egg for brushing
Filling
11/4 cup chopped onion
1/3 cup black currants, pitted
1/4 cup warm water
3 tablespoons butter, softened
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper, finely chopped
400g pork mince
300g chicken mince
16 green olives, pitted
2 hard-boiled eggs, diced
Salt and black pepper to taste
Dough
2 1/2 cups all-purpose flour
3/4 cup warm water
1/4 cup butter, melted
1 tablespoon salt
1 egg for brushing
Filling
11/4 cup chopped onion
1/3 cup black currants, pitted
1/4 cup warm water
3 tablespoons butter, softened
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper, finely chopped
400g pork mince
300g chicken mince
16 green olives, pitted
2 hard-boiled eggs, diced
Salt and black pepper to taste
Dough
Combine flour, butter, and salt with fingertips
Make a depression in the center and add warm water
Mix until smooth
Wrap with plastic wrap and reserve for 10 minutes
Open on a floured surface to a thickness of about 1/4 inch
Let sit for 10 minutes
Cut out circles of 14 cm diameter
Filling
Saute the onion in butter over low heat until softened
Add the meat, cinnamon, salt, black pepper, and currants; stir until the meat is cooked through and golden
Add the flour and mix
Add warm water and mix until thickened
Let cool
Assembly
Preheat oven to high temperature
To fill the saltenha, place meat, chopped eggs, an olive, and four currants on each one
Fill each half-circle of dough with half a spoonful of filling
Moisten the edges with water and fold in half, like a turnover
Fold a point up and press to seal
Repeat this process until a cord forms along the entire arc of the saltenha
Brush with egg and arrange on baking sheet (with curve facing up) and bake at high temperature for 15 minutes or until golden.
