Bolivian Salteñas

Name: Bolivian Salteñas
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12 salteñas
Cuisine: Main Course
Ingredients: 3 cups all-purpose flour; 1/2 cup unsalted butter; 1/2 cup warm water; 1 tablespoon sugar; 1 teaspoon salt; 1 tablespoon gelatin powder; 1 teaspoon ground achiote (or annatto powder); 1 pound ground beef or chicken; 2 medium potatoes; 1 cup frozen peas; 1/2 cup onions; 2 hard-boiled eggs; 1/4 cup raisins; 1/2 cup beef or chicken broth; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 2 cups beef or chicken broth; 1 tablespoon gelatin powder; 1 egg; 1 tablespoon milk

Savory Empanadas with Spiced Meat and Potatoes

Bolivian Salteñas are a delightful pastry filled with a luscious mix of spiced meat, potatoes, and spices, baked to golden perfection.

3 h 30 min
12 salteñas
Intermediate

Ingredients

For the Dough

3 cups all-purpose flour

1/2 cup unsalted butter

chilled and cubed

1/2 cup warm water

1 tablespoon sugar

1 teaspoon salt

1 tablespoon gelatin powder

1 teaspoon ground achiote (or annatto powder)

For the Filling

1 pound ground beef or chicken

2 medium potatoes

peeled and diced

1 cup frozen peas

1/2 cup onions

finely chopped

2 hard-boiled eggs

chopped

1/4 cup raisins

1/2 cup beef or chicken broth

gelatinous

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

For the Gelatinous Broth

2 cups beef or chicken broth

1 tablespoon gelatin powder

For the Egg Wash

1 egg

1 tablespoon milk

Preparation

Preparing the Dough

Sift Dry Ingredients

Sift flour into a large bowl.

Combine Dry Ingredients

Add sugar, salt, and achiote; mix well.

Incorporate Butter

Rub in the chilled butter until the mixture resembles breadcrumbs.

Add Gelatin Mixture

Dissolve gelatin in warm water; gradually add to flour mixture, kneading until a smooth dough forms.

Chill Dough

Wrap in plastic and refrigerate for at least 1 hour.

Preparing the Filling

Brown the Meat

In a large pan, cook the ground beef or chicken until browned.

Cook Vegetables

Add onions, potatoes, peas, and cook until potatoes are tender.

Season Filling

Stir in cumin, paprika, salt, and pepper.

Add Eggs and Raisins

Mix in the chopped eggs and raisins.

Incorporate Broth

Add gelatinous broth and mix until evenly distributed. Chill filling in the refrigerator.

Ensure that the filling is cold and set before assembling salteñas. Prepare the filling a day ahead to enhance the flavors.

Cooking Process

Assembling

Roll out dough into circles, fill with prepared meat and vegetable mixture, and fold edges to seal.

Egg Wash

Brush the top of sealed Salteñas with egg wash for a golden finish.

Baking

Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.

Plating & Serving