Salteñas
User Reviews
5.0
3 reviews
Excellent
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Prep Time
1 hr
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Cook Time
mins
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Rest Time
8 hrs
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Total Time
1 hr 50 mins
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Servings
10 salteñas
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Calories
643 kcal
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Course
Main Course, Breakfast, Appetizer
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Cuisine
South American, Bolivian
Salteñas
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Salteñas are the Bolivian version of empanadas, small turnovers stuffed with meat, jelly broth, hard boiled egg and spices.
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Ingredients
For the filling
- 1 lb beef , diced finely
- 5 cups beef broth
- 2 sheets gelatin (flavorless)
- 4 tablespoons vegetable oil
- ½ red bell pepper (or yellow), grated
- 1 Chili pepper , chopped
- 6 boiled potatoes (firm consistency), diced
- 2 White onions (or red), finely chopped
- 1 small bunch flat parsley , chopped
- 1 tablespoon sugar
- 6 oz. cooked peas
- ½ teaspoon cumin
- ½ teaspoon oregano
- 2 hard-boiled eggs , coarsely grated
- 10 black olives (pitted)
- 1 tablespoon black pepper
- salt
For the dough
- 4 cups flour
- ½ cup butter , melted
- 4 tablespoons sugar
- ½ cup water (more or less), with ½ tablespoon of salt dissolved
- 1 tablespoon ground achiote
- 2 egg yolks
For the topping
- 2 egg yolks
- 2 tablespoons milk
- 1 teaspoon sugar
Equipment
- Dutch oven
- Stand mixer
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Instructions
Filling
- In a Dutch oven, heat the oil over medium heat and cook the onion, bell pepper and hot pepper for 5 minutes, stirring regularly.
- Add the gelatin sheets to 4 cups (1 l) of hot beef broth and stir.
- Add the beef broth with the gelatin to the Dutch oven and stir.
- Bring to a boil and add the meat, cumin and oregano and stir. Cover and cook for 15 minutes over medium heat.
- Remove from heat and add the parsley, peas, cooked potatoes, pepper, salt and the remaining beef broth.
- Stir well, cover and cook over low heat for 2 minutes.
- Pour the stuffing into an airtight container and set aside for 8 hours in the refrigerator. This will allow the gelatin to sufficiently solidify the stuffing to be able to stuff it easily in the dough with a spoon.
- At the end of these 8 hours, add the hard-boiled eggs and olives and mix well.
Dough
- Mix the flour, sugar, butter, and achiote in the bowl of a stand-mixer.
- When the dough becomes homogeneous, add the egg yolks and knead for 1 minute.
- Gradually add the salted water.
- Knead for 5 minutes until obtaining a smooth and firm dough.
- Preheat the oven to 500 F (300˚C).
- Roll the dough to ½ inch (1 cm) thick and, using a cookie cutter, form circles of about 4 inches in diameter.
- Place a tablespoon of gelatin filling in each circle of dough, fold in half and moisten the edges all around with water.
- Join the edges by pinching and twisting the edges to guarantee a strong seal. It is very important that the salteña sealed is very well.
- Place the well-spaced salteñas on a baking sheet lined with parchment paper.
- Mix the egg yolks, milk and sugar and brush the salteñas with this mixture.
- Reduce the temperature of the oven to 450 F (250˚C), and bake the salteñas between 8 and 12 minutes.
- Serve hot.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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