Salteñas (Bolivian Hand Pies Filled with Chicken Stew)

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subheading: For the stock:

2 ½ pounds (1.13kg) chicken wings

½ small onion (5.3 ounces; 150g), roughly chopped

2 cloves garlic (½ ounce; 12g), smashed

1 medium red bell pepper (8.2 ounces; 230g), roughly chopped

subheading: For the stew:

2 tablespoons reserved chicken fat (1 ounce; 30g)

4 chicken thighs (about 1.8 pounds; 800g)

kosher salt

1 medium onion (10.7 ounces; 300g), chopped into ¼ inch dice

2 cloves garlic (½ ounce; 12g), minced finely

1 teaspoon aji panca powder (or ½ teaspoon cayenne), see note

1 teaspoon ground cumin

½ teaspoon hot paprika

1 tablespoon dried oregano

¼ teaspoon black pepper

1 medium russet potato (5 ounces; 140g), peeled and chopped into ½-inch dice

½ cup golden raisins (3.2 ounces; 90g)

½ cup frozen peas (3.5 ounces; 100g)

subheading: For the dough:

1 cup unsalted butter (8 ounces; 226g)

2 teaspoons annatto powder

3 ¾ cups all-purpose flour (1 pound; 454g)

2 teaspoons (.5 ounce; 12g) Diamond crystal kosher salt; for table salt, use about half as much by volume or the same by weight

6 tablespoons sugar (2.7 ounces; 75g)

subheading: To assemble:

3 hardboiled eggs, quartered

9 black olives, halved

1 egg white

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