Start by preparing the filling for the Bolivian Saltenas Recipes.

• a. Dissolve the unflavored gelatin in 1/2 cup of cold water and set it aside.
• b. Boil the peeled potatoes until they are tender. Once done, chop them into small cubes and set them aside.
• c. Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until they become translucent.
• d. Add the ground beef to the skillet and cook until it is browned and fully cooked.
• e. Stir in the petite peas, sliced spring onions, chopped fresh parsley, white sugar, paprika, ground cumin, salt, black pepper, and jalapeno sauce (if desired). Cook for an additional 5 minutes.
• f. In a separate bowl, mix the dissolved gelatin with 1/2 cup of cold water. Add this mixture to the skillet and cook until it thickens.
• g. Remove the skillet from heat and stir in the chopped hard-boiled eggs, sliced black olives, and drained raisins. Mix well and set the filling aside.

Now, let's prepare the dough for the Saltenas.

• a. In a large mixing bowl, combine all-purpose flour, white sugar, and salt. Mix well.
• b. Add the cubed butter to the dry ingredients and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
• c. In a separate bowl, mix together hot water and beaten eggs. Gradually pour this mixture into the dry ingredients while stirring.
• d. Knead the dough until it becomes smooth and elastic. You may need to add a little more flour if the dough is too sticky.
• e. Divide the dough into small balls, about the size of a golf ball. Cover them with a damp cloth and let them rest for 15 minutes.

Preheat the oven to 375°F (190°C).

Take one dough ball at a time and roll it out into a circle on a floured surface. The circle should be about 6 inches in diameter.

• a. Place a spoonful of the prepared filling in the center of the dough circle.
• b. Fold the dough over the filling to create a half-moon shape. Pinch and twist the edges together to seal the Saltena.
• c. Repeat this process with the remaining dough balls and filling.
• In a small bowl, mix 2 teaspoons of water with paprika to create a paste. Brush this paste over the top of each Saltena for a golden color.

Place the Saltenas on a baking sheet lined with parchment paper.

• a. Bake them in the preheated oven for about 25-30 minutes, or until they turn golden brown.

Remove the Saltenas from the oven and let them cool slightly before serving.