Take note and try these delicious Bolivian empanadas brought to us by the great Anna Olson.

Ingredients:
DOUGH:
Water 175 Milliliters
Olives 12 Unit
Common flour 600 g
Vegetable shortening 150 g
Fine salt 1 Tablespoon
Granulated sugar 50 g
Yolks 2 unit
Annatto Powder 2 Tablespoon

FILLING:
Salt w/n
Vegetable oil 15 milliliters
meat 450g
dried oregano 1 teaspoon
Potato 1 unit
pepper w/w
Powdered Gelatin 2 Tablespoon
Frozen Peas 1/2 Cup
Garlic 2 Clove
Bell pepper 1/2 unit
Aji Amarillo 1 Tablespoon
Meat or Chicken Broth 625 milliliters
Onion 1 unit
Ground cumin 1 Tablespoon

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