Salteñas Recipe (Bolivian Empanadas)
Salteñas are a popular Bolivian pastry filled with meat, vegetables, and egg in a flavorful, saucy filling. They are commonly enjoyed as a breakfast treat.
Ingredients
- Flour – 4 cups
- Salt – 1 tsp
- Sugar – 1 tbsp
- Baking powder – 2 tsp
- Eggs – 2
- Milk – 1/2 cup
- Beef chuck (cut into small cubes) – 1 lb
- Onion (chopped) – 1
- Garlic cloves (Minced) – 3
- Ground cumin – 1 tsp
- Dried oregano – 1 tsp
- Paprika – 1 tsp
- Chopped fresh parsley – ¼ cup
- Peas – ¼ cup
- Chopped carrots – ½ cup
- Chopped potatoes – 1 cup
- Aji Amarillo paste – 2 tbsp
- Chicken broth – 1 cup
- Vegetable oil – 1 tbsp
- Salt and pepper – to taste
Instructions
- To make the dough, combine the flour, salt, sugar, and baking powder in a large bowl until the mixture resembles large crumbs.
- In a separate bowl, beat the eggs and milk together.
- Gradually add the egg mixture to the flour mixture, stirring until a soft dough forms.
- Knead the dough on a floured surface until smooth, then cover with plastic wrap and let it rest in the fridge for at least 30 minutes.
- To make the filling, heat the oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides.
- Add the onions, garlic, cumin, oregano, and paprika, and cook until the onions are soft.
- Add the parsley, peas, carrots, potatoes, aji Amarillo paste, chicken broth, salt, and pepper, stirring well.
- Lower the heat, cover the skillet, and let the mixture simmer for 15-20 minutes or until the vegetables are cooked and the broth has evaporated.
- Preheat your oven to 400°F.
- Take the dough out of the fridge and divide it into 12-15 equal portions. Roll out each portion into a circle of about 6 inches in diameter.
- Place a spoonful of the filling in the center of each circle, making sure to leave enough space around the edges to seal the pastry.
- Brush the edges with water and fold the circle in half, pressing the edges together to seal them.
- Use your fingers to pinch and crimp the edges of the pastry together to create a rope-like edge.
- Place the salteñas on a baking sheet lined with parchment paper and brush the tops with beaten egg to give them a shiny finish.
- Bake for 25-30 minutes or until the salteñas are golden brown and crispy. Serve hot.
Nutrition
Calories: 338kcalCarbohydrates: 47gProtein: 23gFat: 6gSaturated Fat: 2gCholesterol: 84mgSodium: 564mgFiber: 3gSugar: 4g
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