Bolivian Empanadas (Salteñas)

Place chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.

Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt.

Heat a Dutch oven over medium-high heat.

Add 2 teaspoons oil; swirl.

Add chicken; cook 4 to 5 minutes on each side or until done.

Remove chicken; shred.

Reduce heat to medium; add 1 teaspoon oil and yellow onion to pan. Cook 4 minutes or until tender, stirring occasionally.

Add green onions, aji amarillo paste, cumin, and oregano; cook 1 minute, stirring constantly.

Add 1/4 teaspoon pepper, 1/8 teaspoon salt, broth, sugar, vinegar, and potato; bring to a boil over high heat, stirring occasionally. Reduce heat to medium, and simmer 10 minutes or until potato is almost tender, stirring occasionally.

Add shredded chicken, peas, and parsley; cook an additional 5 minutes or until potato is tender, stirring occasionally.

Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 1 minute.

Add gelatin mixture, olives, and raisins to potato mixture; cook 5 minutes, stirring occasionally. Spoon into a bowl; cool 15 minutes. Cover and chill at least 8 hours or overnight.

Combine butter and annatto seeds in a saucepan; cook over low heat 5 minutes or until butter melts.

Remove from heat; let stand 10 minutes. Discard annatto.

Weigh or lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, sugar, and 1/4 teaspoon salt in bowl of a stand mixer; beat at low speed using paddle attachment.

Add 1/4 cup annatto butter, 1/2 cup warm water, and 1 egg; beat at medium speed 2 minutes or until dough is sticky and stretchy. Turn dough out onto a sheet of plastic wrap; shape into a rectangle. Cover and chill 30 minutes.

Preheat oven to 45

Shape dough into 16 (1 1/4-inch) balls. Working with 1 portion of dough at a time (cover remaining dough to prevent drying), roll each portion into a 5-inch circle on a floured surface. Spoon 2 tablespoons filling into center of each circle, compacting into an oval shape. Fold dough over filling to make a half-moon shape; press edges together to seal. Hold upright so seam is on top. Starting at 1 end, pinch dough seam between finger and thumb and twist seam into rope against filling, continuing to pinch and twist until you reach other end to seal. Sealed saltea should resemble a 4-inch-long football with roped crimping on top.

Place on baking sheets lined with parchment paper. Repeat procedure with remaining dough and filling (cover salteas to prevent drying).

Add 1 teaspoon warm water and egg white to remaining annatto butter, scraping pan to remove as much butter as possible.

Brush mixture over salteas.

Bake at 450 for 18 to 20 minutes or until crust is set and filling is thoroughly heated.

Let stand 5 minutes before serving.