Salteñas are famous Bolivian empanadas known for their delicious, juicy, and flavorful filling. They are characterized by their soft dough and the touch of olives and egg, making them a true gem of Bolivian cuisine.
In Bolivia, salteñas are a delicious snack enjoyed at any time of the day.
With their juicy and tasty filling, it's impossible to resist their unique flavor.
Perfect for sharing at family gatherings or with friends.
Salteñas
Ingredients
1 ½ cup of Pork fat
1 cup of Red chili powder with water
½ tablespoon of Ground cumin
½ tablespoon of Ground black pepper
½ tablespoon of Crumbled oregano
1 ½ tablespoon of Salt
2 cups of Finely chopped white onion
1 ½ Lean beef, chopped into small cubes
1 cup of Peeled cooked potatoes, cut into small cubes
½ cup of Cooked green peas
¼ cup of Granulated sugar
½ tablespoon of Vinegar
½ cup of Finely chopped parsley
2 tablespoons of Unflavored gelatin
½ Black olives for salteñas
3 Raisins for salteñas
1 Hard-boiled egg slices for salteñas
12 cups of Flour
1 ½ cup of Boiling pork fat
6 Whole eggs
½ cup of Sugar
3 teaspoons of Salt
2 ¼ cups of Warm water
Preparation (simple version)
Preparation
Step 1 : To prepare the filling, place the pork fat and chili in a pot and bring to a boil over high heat until the fat separates from the chili.
Step 2 : Add cumin, pepper, oregano, and salt, and cook for about ten minutes over low heat, stirring continuously.
Step 3 : Add the white onion and cook for another five minutes.
Step 4 : Remove from heat and stir in the sugar, vinegar, parsley, cooked potatoes, and peas.
Step 5 : In another pot, pour in the three cups of gelatin and bring to a boil over high heat.
Step 6 : Once boiling, add the chopped meat, stir quickly, and remove from heat.
Step 7 : Let this mixture cool in the refrigerator overnight or until it solidifies.
Step 8 : Optionally, you can add olives, raisins, and hard-boiled eggs before the mixture sets or place them directly onto the dough circles when assembling the salteñas.
Step 9 : For the dough, sift the flour into a bowl and add the boiling pork fat.
Step 10 : Quickly mix with a wooden spoon and let it cool for a few minutes before adding the eggs, sugar, and warm salted water.
Step 11 : Knead until you get a dough that's drier than sticky, then cover with a cloth and let rest for ten minutes.
Step 12 : Divide the dough into fifty portions, roll out with a rolling pin to approximately 14 cm in diameter and half a centimeter thick.
Step 13 : Place one tablespoon of filling on each circle, including olives, raisins, and hard-boiled egg if not added earlier.
Step 14 : Moisten the edges with water, seal tightly to ensure the salteña is well closed, and crimp the edges.
Step 15 : Arrange the salteñas on a floured baking sheet without touching and bake at high heat for seven to ten minutes.
Step 16 : To brush the salteñas, melt six tablespoons of pork fat in a pan and add ground red chili, water, and salt.
Step 17 : Bring to a simmer until the water evaporates, remove from heat, and use a brush to apply onto the salteñas for a glossy finish.
Step 18 : You can substitute beef with chicken or combine both according to preference.
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