Authentic Bolivian Salteñas Recipe: A Step-By-Step Guide

Ingredients

  • For the Dough:
    • 3 cups of all-purpose flour
    • 1/4 cup of sugar
    • 1/2 teaspoon of salt
    • 1 cup of unsalted butter (cold and cut into pieces)
    • 2 large eggs
    • 1/2 cup of boiling water
  • For the Filling:
    • 2 tablespoons of vegetable oil
    • 1 medium onion (finely chopped)
    • 2 cloves of garlic (minced)
    • 1 pound of boneless chicken breasts (cut into 1/2-inch pieces)
    • 1 teaspoon of ground cumin
    • 1/2 teaspoon of paprika
    • 1/4 teaspoon of crushed red pepper flakes
    • 1/2 cup of peas
    • 1/2 cup of diced carrots
    • 1/4 cup of black olives (sliced)
    • 1/4 cup of raisins
    • 1 medium potato (peeled and diced)
    • 1/2 cup of chicken broth
    • 1 tablespoon of unflavored gelatin (dissolved in 3 tablespoons of water)
    • Salt and pepper (to taste)
  • For the Egg Wash:
    • 1 large egg
    • 2 tablespoons of water

Steps and instructions

  1. To make the dough, combine the flour, sugar, and salt in a large bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture looks like coarse crumbs. Add the eggs and mix well.
  2. Slowly pour in the boiling water, stirring until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Wrap the dough in plastic wrap and chill for at least 1 hour.
  3. While the dough is chilling, make the filling. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  4. Add the chicken to the skillet and cook until no longer pink. Stir in the cumin, paprika, and crushed red pepper flakes.
  5. Add the peas, carrots, olives, raisins, and potato to the skillet. Cook for another 5 minutes, until the vegetables are tender.
  6. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes. Stir in the dissolved gelatin and season with salt and pepper. Remove from heat and let cool.
  7. Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
  8. Divide the dough into 12 equal pieces. Roll out each piece into a circle about 1/8-inch thick. Place a spoonful of the cooled filling in the center of each circle.
  9. Brush the edges of the dough with water, then fold the dough over the filling to form a half-moon shape. Press the edges together to seal, then crimp with a fork.
  10. Place the salteñas on the prepared baking sheet. Beat the egg and water together to make an egg wash, then brush the salteñas with the egg wash.
  11. Bake for 25-30 minutes, until golden brown. Let cool for a few minutes before serving.

Tools for making

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier crust.
  • Substitute the chicken with beef or pork for a different meat filling.
  • Make it vegetarian by using tofu or tempeh as a protein replacement.
  • Add diced bell peppers or jalapenos for a spicier filling.
  • Include different vegetables such as corn, zucchini, or spinach for added variety.
  • Experiment with different spices and herbs like oregano, thyme, or curry powder to change the flavor profile.
  • Make a gluten-free version by using a gluten-free flour blend or almond flour for the dough.
  • Try a vegan version by using plant-based butter or coconut oil instead of regular butter and replacing the eggs with a flaxseed or chia seed egg substitute.
  • Make mini salteñas by dividing the dough into smaller portions and using less filling.
  • For a sweet twist, add cinnamon and sugar to the dough and fill with sweetened fruits like apples or peaches.

Recipe overview

Get ready to transport your palate to Bolivia with our delicious Salteñas recipe! Salteñas are a traditional Bolivian pastry, similar to an empanada, but with a slightly sweet, chewy crust and a juicy, savory filling. This recipe offers a twist on the traditional beef filling, featuring a hearty mix of chicken, peas, carrots, olives, and raisins, seasoned with flavorful spices. The process involves making a homemade dough, preparing a rich, gelatin-thickened filling, and baking the pastries until golden. While it requires some prep time, the result is a batch of tasty, portable treats perfect for lunch, dinner, or a hearty snack. Enjoy the process and the delicious outcome!

Common questions

  1. Can I use a different type of flour?
    Yes, you can use a different type of flour like whole wheat flour or a gluten-free flour blend, but keep in mind that it may affect the texture of the dough.
  2. Can I use margarine instead of butter?
    It is recommended to use unsalted butter for the best flavor and texture. Margarine may alter the taste and consistency of the dough.
  3. Can I use pre-cooked chicken?
    Yes, you can use pre-cooked chicken in the filling. Simply add it to the skillet along with the other ingredients and cook until heated through.
  4. Can I make the filling vegetarian?
    Absolutely! You can replace the chicken with tofu or your favorite vegetables, and use vegetable broth instead of chicken broth to make a delicious vegetarian version.
  5. Can I freeze the unbaked salteñas?
    Yes, you can freeze the unbaked salteñas. Arrange them on a baking sheet lined with parchment paper, freeze until firm, then transfer to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.
  6. How long do salteñas stay fresh?
    Salteñas are best enjoyed fresh on the day they are baked. However, you can store them in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven for a few minutes to restore their crispiness.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining the dough ingredients.
  • Pastry Blender - Useful for cutting in the butter when making the dough.
  • Plastic Wrap - To wrap and chill the dough.
  • Large Skillet - For cooking the filling ingredients.
  • Wooden Spoon - Ideal for stirring the filling mixture.
  • Rolling Pin - Used to roll out the dough into circles.
  • Baking Sheet - A flat sheet for baking the salteñas in the oven.
  • Parchment Paper - To line the baking sheet and prevent sticking.
  • Fork - For crimping the edges of the salteñas.
  • Pastry Brush - To brush the salteñas with an egg wash before baking.
  • Cooling Rack - Allows the salteñas to cool evenly after baking.

Origin stories

Salteñas originate from Bolivia and are a staple street food there. They were supposedly invented by Juana Manuela Gorriti, an Argentinian writer exiled in Bolivia during the mid-19th century. The story goes that Juana was short on funds and decided to open a bakery, where she sold these novel pastries filled with juicy meat and vegetables. They became wildly popular. The name 'Salteñas' allegedly comes from Juana's place of birth, Salta in Argentina, thus becoming a delicious symbol of her dual identity. This scrumptious food embodies a beautiful story of resilience and identity, making it an even more delightful dish to savor.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.