Delicious Bolivian Salteñas: A Step-by-Step Recipe

Delicious Bolivian Salteñas: A Step-by-Step Recipe

If you’re yearning for an authentic South American treat, look no further than the Bolivian Salteña. This iconic pastry, similar to an empanada, is recognized for its slightly sweet dough and juicy, savory filling. Originating from Bolivia, Salteñas are a delightful combination of flavors and textures, making them a favorite street food and comfort dish. Here’s how you can recreate this delicious recipe in your own kitchen.

Ingredients:

• For the Dough:
• 3 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (cold and chopped)
• 1 egg
• 3/4 cup warm water (or as needed)
• 1 teaspoon yellow food coloring (optional for authentic color)
• For the Filling:
• 1 pound ground beef or diced beef
• 1 large onion, finely chopped
• 1/2 cup green peas
• 1/2 cup diced potatoes
• 1/2 cup beef or chicken stock
• 2 tablespoons paprika
• 1 tablespoon cumin
• 1 tablespoon oregano
• 2 hard-boiled eggs, sliced
• 10-12 green olives, pitted and halved
• 1 tablespoon powdered gelatin (dissolved in 1/4 cup cold water)
• Salt and pepper to taste
• 1 tablespoon sugar
• 1/4 teaspoon cayenne pepper (optional)

Instructions:

1. Begin by preparing the dough. In a large bowl, mix the flour, sugar, and salt. Add the cold, chopped butter and rub into the dry ingredients until the mixture resembles coarse crumbs. Make a well in the center and add the egg, warm water, and food coloring. Incorporate the ingredients to form a smooth dough. Wrap in plastic wrap and chill for at least 1 hour.
2. For the filling, cook the ground beef and onions over medium heat until the meat is browned and the onions are translucent. Add the paprika, cumin, oregano, salt, and pepper (and cayenne pepper if using), cooking for another minute.
3. Add the diced potatoes, peas, and stock to the pan. Simmer until the potatoes are tender and the liquid has reduced. If the mixture is too watery, sprinkle in the gelatin while stirring. Allow the mixture to cool completely.
4. Preheat the oven to 375°F (190°C).
5. Roll out the chilled dough on a floured surface until it’s about 1/8-inch thick. Cut into circles using a large cookie cutter or the rim of a bowl.
6. Spoon the cooled filling into the center of each dough circle, along with a slice of hard-boiled egg and olive. Carefully fold the dough over the filling to create a crescent shape, and press the edges firmly to seal. You can crimp the edges by pressing with a fork or twisting them decoratively.
7. Place the formed Salteñas on a lined baking sheet, brush the tops with an egg wash (a beaten egg mixed with a tablespoon of water), and bake for about 20-25 minutes or until golden brown and crispy.
8. Let the Salteñas cool for a few minutes before serving, as the filling will be very hot. Enjoy with a side of salsa or your preferred dipping sauce.

Pro Tips:

• The key to perfect Salteñas is in the juicy filling. Make sure to cool the filling completely so that the juices are absorbed, giving you that characteristic burst of flavor when you take a bite.
• If you’re having trouble sealing the edges, dip your fingers in water and run them along the inside edge of the dough before crimping. This will help create a better seal.
• The addition of sugar and food coloring to the dough is optional but provides a more traditional appearance and subtle sweetness.