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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.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Snack
Cuisine Bolivian
Servings 10
Calories 338 kcal

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
Keyword Salteñas Recipe (Bolivian Empanadas)
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