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.

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.

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.

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