a. In a large pot, heat the vegetable oil over medium heat.

b. Add the finely chopped onions and minced garlic to the pot. Sauté them until they become translucent and fragrant.

c. Add the diced beef to the pot and cook it until it is browned on all sides.

d. Pour in the beef broth and bring it to a simmer. Let the beef cook in the broth until it becomes tender.

e. In a separate bowl, soak the gelatin sheets in cold water for a few minutes until they soften.

f. Once the gelatin sheets are soft, remove them from the water and squeeze out any excess liquid. Add the gelatin sheets to the pot and stir until they dissolve completely.

g. Add the chopped bell pepper, chili pepper, minced parsley, minced habaneros (if using), cooked peas, raisins, diced potatoes, sugar, salt, black pepper, ground cumin, dried oregano, and bay leaf to the pot. Stir well to combine all the ingredients.

h. Simmer the filling mixture over low heat for about 15-20 minutes, allowing the flavors to meld together.

i. In a small bowl, dissolve the unflavored gelatin in water. Add this mixture to the pot and stir it in.

j. Lastly, add the diced hard-boiled eggs, black olives, and green olives to the filling mixture. Stir gently to distribute them evenly.

a. In a mixing bowl, combine the flour, sugar, and salt.

b. In a separate bowl, mix the urucú (achiote), egg yolk, lard (or butter), and water until well combined.

c. Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or your hands until a dough forms.

d. Knead the dough on a lightly floured surface for about 5-10 minutes until it becomes smooth and elastic.

e. Shape the dough into a ball and cover it with a clean kitchen towel. Let it rest for about 30 minutes to allow the gluten to relax.

a. Take a portion of the dough and roll it out into a thin circle on a lightly floured surface.

b. Place a spoonful of the filling in the center of the dough circle.

c. Fold one side of the dough over the filling to create a half-moon shape.

d. Use your fingers to pinch and seal the edges of the dough, making sure the filling is completely enclosed.

e. Place the assembled Salteña on a baking sheet lined with parchment paper.

f. Repeat the process with the remaining dough and filling until you have used them all.

a. Preheat the oven to 400°F (200°C).

b. Brush the tops of the Salteñas with beaten egg yolk for a shiny finish (optional).

c. Bake the Salteñas in the preheated oven for about 20-25 minutes or until they turn golden brown and crispy.

a. Remove the Salteñas from the oven and let them cool for a few minutes.

b. Serve the Salteñas warm as a delicious snack or appetizer.

c. Enjoy the savory flavors and delightful textures of the Bolivian Meat Salteñas!