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Salteńas II

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Description Edit

Ingredients Edit

Directions Edit

  1. Sift the flour in a bowl and add the boiling lard or margarine. Mix quickly with a wood spoon. Let it cool for a few minutes and add the eggs, the Sugar and lukewarm water with salt. Knead until getting a dry dough. Cover the dough with a kitchen towel and let it rest for ten minutes.
  2. Divide all the dough into fifty small balls and thin them out one by one with a roller, until getting round-shaped pieces (about ź of and inch thick by 5 inches of diameter).
  3. On each round-shaped piece put a spoonful of the filling with the olive, raisins and egg, if these ingredients were not mixed before.
  4. Dampen the edges of each piece with water, fold each one and join the edges very well so that each salteńa is closed perfectly. Leave the closing on top.
  5. Put salteńas, on a backing sheet sprinkled with flour. Place each salteńa separate from the next one. Bake them at a high temperature (European oven: 300 C.; American oven 572 F.) between seven to ten minutes. Serve them warm.

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