Salteñas (Bolivia)
A salteña is a delicious baked empanada from Bolivia, and they are absolutely amazing! Salteñas are Bolivia’s beloved savoury pastries, known for their rich, flavourful fillings and slightly sweet dough. Packed with a mix of meat, potatoes, peas, and often a hint of spice, these hand-held delights are a favorite street food, especially enjoyed as a mid-morning snack. The recipe I got from Alisson Castro used chicken, and they turned out fantastic!
Filling
- 300g chicken breast, skinless and boneless
- 2 tsps vegetable oil
- 1/2 onion, minced
- 1 garlic clove, minced
- 1/2 bell pepper, chopped
- 2 tbsps. parsley, minced
- 2 habaneros, minced
- 1/4 cup green peas, peeled and cooked
- 1/2 cup raisins
- 250g potato, peeled and diced
- 1-1/2 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cumin, ground
- 1 tbsp dried oregano
- 1 bay leaf
- 1-1/2 tbsps. unflavored gelatin
- 3 tbsps. of water
- 2 hard-boiled eggs, peeled and diced
- 20 green olives
Dough
- 500g flour
- 170g sugar
- 1 tsp salt
- 2 tbsps. urucú, achiote cannot be substituted
- 1 egg yolk
- 113g lard or butter
- 161g of water
Step 1: Filling
In a pot, add the chicken breast and 2 quarts of water. Boil until the chicken is fully cooked. Remove the chicken, let it cool, and shred. Strain the broth and set aside 3 cups for later use.
Step 2
Clean the pot, then sauté the onion, green pepper, garlic, parsley, and chilli (if using) for 3-4 minutes.
Step 3
Add the shredded chicken, reserved 3 cups of broth, peas, raisins, potatoes, sugar, salt, pepper, cumin, oregano, and bay leaf. Bring to a boil, reduce the heat, and simmer for 5 minutes.
Step 4
While the filling simmers, combine gelatin with 3 tablespoons of water in a small bowl and let it sit for a few minutes.
Step 5
After simmering for 5 minutes, adjust seasoning if needed and remove the bay leaf. Stir in the gelatin and cook for 1 more minute, then turn off the heat.
Step 6
Let the filling cool slightly, then transfer it to an airtight container. Stir in the boiled eggs, mix well, and chill for at least 4 hours or overnight.
Step 7: Dough
In a large bowl, mix the flour, sugar, salt, urucú (if using), egg yolk, and lard. Gradually add room-temperature water and mix until a dough forms.
Step 8
On a floured surface, knead the dough for 10 minutes until smooth, or use a stand mixer with a dough hook.
Step 9
Cover the dough with a damp cloth and let it rest for 20 minutes.
Step 10
After resting, divide the dough into 20 equal portions (about 50 grams or 1.7 ounces each). Roll each portion into a smooth ball by moving it between your palms and a flat surface.
Step 11
Place the dough balls on a plate or parchment paper, cover with a damp cloth, and let rest for another 20 minutes.
Step 12
Roll each ball into a disc about 12 cm (4.7 inches) in diameter and ¼ cm (⅛ inch) thick.
Step 13
Store the discs in an airtight bag or container lined with parchment paper to prevent colour transfer. Refrigerate for 2-3 hours.