Saltenha

Pastry dough

1

Mix the flour, butter, and salt with your fingers until a dough forms

2

Make an indentation in the center and add the warm water

3

Mix until you have a smooth dough

4

Wrap the dough in plastic wrap and let it rest for 10 minutes

5

Roll out the dough on a floured surface to a thickness of about 1/8 inch

6

Let it sit for 10 minutes to relax

7

Cut circles of 14 cm diameter

8

Filling

1

Fry the onion in butter over low heat until softened

2

Add the meat, cumin, salt, black pepper, and raisins

Cook, stirring occasionally, until the meat is cooked through and golden brown

3

Join the flour and mix well

4

Add the water and stir until thickened

5

Let it cool down

Assembly

1

Preheat the oven to high temperature

2

To fill the saltenha, place meat, diced eggs, a green olive, and four raisins in each half circle of dough

3

Fill each half circle of dough with one-half tablespoon of filling

4

Moisten the edges with water and fold in half like a pastel

5

Fold another corner up and press to seal

6

Repeat this process until you have formed a coil throughout the entire arc of the saltenha

7

Brush with egg, arrange on a baking sheet (with the arc facing upwards) and bake at high temperature for 15 minutes or until golden brown.