Bolivian Salteñas with Zesty Aji Picante

For the dough, combine flour and salt in a large bowl. Cut in cold butter until crumbly. Gradually add cold water, mixing until a dough forms. Knead briefly, then wrap and refrigerate for 30 minutes.

For the filling, sauté diced chicken in a pan over medium heat until cooked through, about 5-7 minutes. Stir in par-boiled potatoes, frozen peas, green onions, aji amarillo paste, and sugar. Cook for 3-5 minutes until flavors meld. Let cool completely.

Divide the dough into 6 equal portions. Roll each portion into a 6-inch circle. Place a generous spoonful of the cooled filling in the center of each circle.

Fold the dough over the filling to form a half-moon shape. Crimp the edges tightly to seal, creating a decorative 'repulgue' if desired.

Arrange the salteñas on a baking sheet lined with parchment paper. Brush the tops with beaten egg wash.

Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and puffed.

While salteñas bake, prepare the Aji Picante: Blend rocoto peppers, cilantro, garlic, and lime juice until smooth. Add a splash of water if needed to reach desired consistency.

Serve the warm Bolivian Salteñas immediately with the fresh Aji Picante on the side.