Saltenas Bolivianas Recipe

OMG, these Salteñas are like little pockets of happiness—who knew you could fit so much flavor into one bite? The combo of savory meat, sweet raisins, and tangy olives encased in a flaky pastry totally levels up lunchtime vibes! 🥟✨

I truly love Bolivian salteñas, a traditional Bolivian savory pastry full of rich flavors. The warm, tender pastry made with all-purpose flour and cold butter wraps around a mouthwatering filling of seasoned ground beef or chicken, onions, and spices like cumin and paprika.

The salteñas are further enriched by the addition of hard-boiled eggs and raisins. Very few Bolivians do not love them.

They are eaten for breakfast, lunch, or dinner, and they are our comfort food.

Saltenas Bolivianas Recipe Ingredients

• All-purpose flour: Provides structure, rich in carbohydrates, texture to the dough.
• Unsalted butter: Adds richness and flakiness, provides fat.
• Ground beef or chicken: Source of protein and flavor, savory.
• Raisins: Adds a hint of sweetness, fiber and antioxidants.
• Olives: Contribute savory, salty flavor; source of healthy fats.
• Potato: Provides carbohydrates and helps absorb flavors.
• Cumin: Aromatic spice, adds earthiness and warmth.
• Paprika: Brings color and smoky flavor to the filling.

Saltenas Bolivianas Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 cup cold water
• 1 egg, beaten (for sealing and glaze)
• 1 tablespoon milk (for glaze)

• 1 pound ground beef or chicken
• 1 onion, finely chopped
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 hard-boiled eggs, chopped
• 1/4 cup raisins
• 1/4 cup black or green olives, pitted and sliced
• Salt and pepper to taste
• 1 cup beef or chicken broth
• 1 tablespoon unflavored gelatin
• 1 tablespoon sugar
• 1 tablespoon vinegar
• 2 tablespoons hot sauce
• 1 potato, diced and cooked

How to Make this Saltenas Bolivianas Recipe

1. Prepare the Dough:
In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use your fingers to rub it into the flour.

until the mixture resembles coarse crumbs. Gradually add the cold water until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Cook the Filling:
Warm the vegetable oil in a frying pan over medium heat. Toss in the onions and cook until they become translucent. Next, add the ground beef or chicken along with the cumin, paprika, salt, and pepper. Stir to mix and allow to cook until the meat has browned and is cooked throughout.

3. Prepare Gelatin Mixture:
In a small saucepan, warm the beef or chicken broth. Stir in the gelatin until dissolved. Add the sugar, vinegar, and hot sauce. Mix well with a whisk, ensuring that all ingredients are fully combined. Allow it to cool in the saucepan for a few minutes before transferring to the refrigerator.

4. Combine Filling Ingredients:
Combine the chopped hard-boiled eggs, raisins, olives, and cooked potatoes with the meat mixture. Stir in the gelatin broth and mix thoroughly. Fill the dish with the mixture and cool in the refrigerator until the dish is set.

5. Roll Out the Dough:
On a surface dusted with flour, roll the dough to approximately 1/8-inch thickness. Use a cutter to make circles that are 5 to 6 inches in diameter.

6. Fill the Dough:
Put a spoonful of cooled filling in the middle of each circular piece of dough. Use a brush to apply beaten egg to the edges of the dough.

7. Seal the Salteñas:
Create a half-moon shape with the dough and the filling. Make sure the filling is well and truly inside, and then seal the edges. You can do this simply with your fingers, or you can make the edges golden-brown by sealing them with a fork. Do what works for you!

8. Apply Egg Wash:
Heat your oven to 400 degrees Fahrenheit (200 degrees Celsius), and place the salteñas on a baking sheet that is lined with parchment paper. Take the remaining egg, which is beaten, and mix it with a tablespoon of milk. Use this mixture to brush over the top of each salteña.

9. Bake:
Cooking the salteñas in the preheated oven takes about 20-25 minutes or until they achieve a golden-brown color.

10. Serve:
Let cool briefly before serving. Savor the Salteñas Bolivianas, each one a little burst of a full-flavored filling wrapped in a tender, flaky pastry.

Saltenas Bolivianas Recipe Equipment Needed

1. Large mixing bowl
2. Frying pan
3. Small saucepan
4. Whisk
5. Rolling pin
6. Flour duster (or extra flour for dusting)
7. Circular cutter (5 to 6 inches in diameter)
8. Plastic wrap
9. Knife (for chopping/dicing)
10. Cooking spoon (for stirring)
11. Brush (for egg wash)
12. Baking sheet
13. Parchment paper
14. Refrigerator
15. Oven
16. Measuring cups and spoons

FAQ

• Q: Can I use pre-made dough instead of making it from scratch?
  
  A: Yes, you can use store-bought pastry dough to save time, but the homemade version adds a traditional touch.
• Q: What can I substitute for raisins if I don’t like them?
  
  A: If you don’t like raisins, you can leave them out or replace them with chopped dates or dried cranberries for a similar sweetness.
• Q: Can I make Salteñas in advance and freeze them?
  
  A: Yes, you can freeze Salteñas after they are shaped but before baking. Simply bake from frozen, adding a few extra minutes to the baking time.
• Q: Is there a vegetarian version of Salteñas?
  
  A: Yes, you can substitute the meat with mushrooms or a mix of your favorite vegetables and adjust the seasonings to taste.
• Q: How do I prevent the filling from leaking out during baking?
  
  A: Ensure the edges are well-sealed with the egg wash, and avoid overfilling the dough to prevent leaks.
• Q: Can I substitute the gelatin in the recipe?
  
  A: You can use agar agar as a vegetarian substitute for gelatin, but adjust the quantity according to package instructions as it may differ in strength.
• Q: How spicy are these Salteñas?
  
  A: The spice level can be adjusted by varying the amount of hot sauce. If you prefer less heat, reduce the hot sauce or leave it out entirely.

Saltenas Bolivianas Recipe Substitutions and Variations

You can use cold coconut oil or shortening instead of unsalted butter for a dairy-free option.
In the absence of ground cumin, use the same amount of ground coriander for a hint of a flavor profile that’s different from ground cumin.
Substitute dried cranberries for raisins to enjoy a fresher taste.
Substitute green peas for olives to give a different texture.
Replace the hot sauce with an equal portion of chili garlic sauce to deliver a spicier punch.

Pro Tips

1. Chill the Dough Thoroughly: Ensure the dough is well-chilled before rolling it out. This helps to maintain the flakiness of the pastry and prevent the butter from melting too quickly during baking, which contributes to a crisp texture.