Bolivian Saltenas Recipe

This salteña recipe is my go-to comfort food because it perfectly combines savory, spicy, and hearty flavors wrapped in a deliciously flaky crust. There’s something incredibly satisfying about making these from scratch and savoring each bite of the rich, savory filling with a hint of spice and sweetness—it’s like a warm hug on a plate!

I enjoy making Bolivian Salteñas, the delightful pastries filled with a medley of flavors. My recipe combines 4 cups of all-purpose flour to make a tender crust, with ground beef and spices like cumin and paprika for a robust filling.

I augment the flavor profile and nutritional value of the filling with green peas and diced potatoes.

Bolivian Saltenas Recipe Ingredients

• All-purpose flour: Rich in carbohydrates; provides structure to the dough.
• Ground beef or chicken: Key protein source; adds savory flavor.
• Onion: Adds aromatic flavor; contains vitamins and antioxidants.
• Garlic: Enhances savory depth; known for health benefits.
• Cumin: Spices up the filling; offers earthy warmth.
• Green peas: Adds sweetness and fiber; boosts nutrition.
• Black olives: Provides briny flavor; contains healthy fats.
• Paprika: Brings mild sweetness; enhances color and taste.

Bolivian Saltenas Recipe Ingredient Quantities

• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 tablespoons unsalted butter, melted
• 1/2 cup vegetable shortening
• 3/4 cup warm water
• 2 tablespoons unflavored gelatin
• 1 lb ground beef or chicken
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (optional)
• 1/4 cup green peas
• 1/4 cup cooked potatoes, diced small
• 1/4 cup black olives, sliced
• 2 hard-boiled eggs, chopped
• 1/2 cup chicken or beef stock
• Salt and pepper, to taste
• 1 egg yolk, beaten (for egg wash)

How to Make this Bolivian Saltenas Recipe

1. In a big basin, blend the flour, sugar, and salt. Then, pour in the melted butter and vegetable shortening, and blend until the mixture is crumbly.

2. Slowly incorporate the warm water, and blend until a silky dough emerges. Knead for about 5-7 minutes, then cover the dough and allow it to relax for at least 30 minutes.

3. In a small bowl, dissolve some gelatin in warm water, then set aside to allow it to thicken.

4. In a big skillet on medium heat, brown the ground beef or chicken. Then, add the chopped onion and garlic, cooking until the onion is clear and the mixture is aromatic.

5. Blend in the ground cumin, paprika, and possibly some cayenne pepper, and then fold in the green peas, diced potatoes, sliced olives, chopped hard-cooked eggs, and stiffened gelatin.

6. Add the chicken or beef stock, and season with salt and pepper. Cook for a few more minutes until the mixture thickens slightly. Remove from the heat and allow it to cool.

7. Heat your oven to 375°F (190°C). To prepare your dish, roll out dough to a thickness of about 1/8 inch and cut it into approximately 5-inch circles. This will yield about 12 circles.

8. Put a good-sized spoonful of filling in the center of each round of dough. Wet the edges with water, fold the dough over the filling, and crimp the edges to seal the salteñas.

9. Place the salteñas on a baking sheet that has been lined with parchment paper. Brush the tops of the salteñas with the beaten egg yolk to give them a shiny finish.

10. Preheat the oven to 350 degrees F. Place the pastries on a parchment-lined baking sheet. Bake in the preheated oven for about 25-30 minutes, or until the pastries are golden brown. Allow to cool slightly before serving.

Bolivian Saltenas Recipe Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Spoon or spatula for mixing
4. Small bowl
5. Skillet or frying pan
6. Knife and cutting board
7. Rolling pin
8. 5-inch round cutter or a similar-sized object for cutting circles
9. Baking sheet
10. Parchment paper
11. Pastry brush
12. Cooking thermometer (optional, for checking meat temperature)

FAQ

• What are Salteñas?Salteñas are sweet pastries that are filled with meats, vegetables, and spices. They are often enjoyed as a quick snack or on-the-go meal.
• Can I make Salteñas with chicken instead of beef?Certainly, you can use ground chicken instead of beef in the recipe to make a lighter version. The elements of the original recipe remain intact.
• What is the purpose of gelatin in the filling?The filling is thickened by gelatin, so it doesn’t become too runny and allows the pastries to hold their shape.
• Can I make the dough ahead of time?Certainly! You can make the dough a day in advance and keep it in the refrigerator. Just let it warm up to room temperature before rolling it out.
• Is there a substitute for vegetable shortening in the dough?Butter or lard are equally good substitutes for vegetable shortening because they perform just as well. (Use the same amount.)
• How do I prevent the Salteñas from bursting during baking?Make certain that the seams are thoroughly sealed and do not fill the pastries too full or they will burst.
• Are Salteñas served with any particular sauces?You can serve salteñas with a sauce that is even more flavorful than the salteñas themselves. The sauce is llajwa, and it is definitely not for the faint of heart. With jalapeños, tomatoes, and a mortar and pestle, you can easily marry a bunch of flavors together to create a sauce that will make even the tastiest salteñas pale by comparison.

Bolivian Saltenas Recipe Substitutions and Variations

Vegetable shortening: Use equal parts lard or coconut oil to replace in texture. Substitute with equal amounts of lard or coconut oil in place of vegetable shortening for a similar texture.
Minced beef or chicken: Use minced turkey or a plant-based meat substitute for something different.
Green peas: Substitute with chopped green beans or corn kernels.
Black olives: Substitute with green olives or capers.
Stock from chicken or beef: Use vegetable stock or a mixture of water and a bouillon cube to get the flavor.

Pro Tips

1. Chilling the Dough After mixing the dough, chill it in the refrigerator for about 30 minutes. This will make it easier to handle and roll out, resulting in flakier pastries.

2. Enhancing the Filling Flavor Before adding the gelatin to the filling, taste and adjust the seasoning with more salt, pepper, or spices if needed. A squeeze of lime can also brighten the overall flavor.

3. Even Distribution of Filling When assembling the salteñas, ensure each one has an even distribution of protein and veggies for a balanced flavor in every bite.

4. Sealing the Edges Firmly Use a fork or your fingers to press down firmly on the edges after folding, ensuring they are well sealed to prevent leakage during baking.

5. Glaze Options For an extra crispy top, add a teaspoon of milk or cream to the egg yolk before applying it as a glaze. This will give the salteñas an even glossier finish.