saltenas
Next Dish: Lagman
Salteñas are a type of Bolivian baked empanada. The dish is a juicy stew, typically composed of beef, chicken or pork alongside other ingredients such as potatoes, peas, and spices, enclosed within a sweet, baked pastry shell. Salteñas are most commonly consumed for breakfast or as a mid-morning snack in Bolivia. The name is derived from the Argentinian city of Salta, where the dish was first created.
Recipe
Ingredients:
For the Filling:
2 cups of diced beef
1 cup of peas
1 cup of diced potatoes
1 cup of diced carrots
1 diced onion
2 cloves of garlic
1 cup of beef broth
1 tablespoon of cumin
1 tablespoon of oregano
1 tablespoon of paprika
Salt and pepper to taste
1 tablespoon of sugar
1 tablespoon of gelatin
1 cup of water
For the Dough:
4 cups of flour
2 eggs
1 cup of lard
1 cup of boiling water
1 tablespoon of sugar
1 teaspoon of salt
Instructions:
Begin by preparing the filling. Saute the onions and garlic in a pan until they are translucent.
Add the beef to the pan and cook until it is browned. Add the diced potatoes, carrots, and peas to the pan and continue to cook for another 5 minutes.
Add the beef broth, cumin, oregano, paprika, salt, and pepper to the pan and let it simmer for about 20 minutes.
Dissolve the gelatin in a cup of water and add it to the pan. Stir well and let the mixture cool.
While the filling is cooling, prepare the dough. Mix the flour, eggs, lard, boiling water, sugar, and salt in a bowl. Knead the dough until it is smooth and elastic.
Divide the dough into small balls and roll them out into circles.
Spoon a portion of the filling into the center of each dough circle. Fold the dough over the filling and seal the edges.
Preheat your oven to 375 degrees Fahrenheit and bake the Salteñas for about 20 minutes or until the crust is golden brown.
Allow the Salteñas to cool for a few minutes before serving. Enjoy this traditional Bolivian dish!