Why Make This Recipe
If you’re looking for a delicious snack or appetizer, Bolivian salteñas are a perfect choice. These savory pastries are filled with tender meat, fresh veggies, and a burst of flavor. They are not only tasty but also fun to make. Whether you want to impress your guests at a party or enjoy a comforting meal at home, salteñas will be a hit!
How to Make Irresistible Bolivian Salteñas
Ingredients:
- 2 cups shredded chicken (can substitute with shredded beef)
- 1 cup diced potatoes (sweet potatoes work great as an alternative)
- 1 cup diced carrots (parsnips can be a tasty swap)
- 1 cup peas (frozen peas are fine)
- ½ cup diced green olives (capers can be used as a substitute)
- ½ cup raisins (dried cranberries are an excellent alternative)
- 1 medium onion (shallots can be used)
- 2 cloves garlic
- 2 tablespoons olive oil (or any neutral oil)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- ½ cup chicken broth (vegetable broth for vegetarian version)
- ¼ cup fresh cilantro (or parsley)
- 3 cups flour (whole wheat offers a nuttier profile)
- ½ cup water (add gradually)
- 1 teaspoon salt
- ½ cup butter (can substitute with margarine)
- 1 tablespoon sugar
Directions:
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Preparation: Start by heating the olive oil in a pan over medium heat. Add the chopped onion and minced garlic, cooking until they are soft. Then, add the diced potatoes, carrots, and peas, frying for a few minutes. Include the shredded chicken (or beef), olives, raisins, cumin, paprika, chili powder, turmeric, and salt. Pour in the chicken broth and cook until the mixture thickens. Stir in the fresh cilantro, then take the mixture off the heat and allow it to cool.
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To make the dough, combine flour, salt, and sugar in a large bowl. Cut in the butter until the mix resembles coarse crumbs. Gradually add water until the dough comes together. Knead it gently on a floured surface until smooth. Cover with a cloth and let it rest for 30 minutes.
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Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface until it’s about ¼ inch thick. Cut circles using a large cookie cutter.
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Place some of the cooled filling onto each circle, then fold the dough over to create a half-moon shape. Pinch the edges to seal and crimp for a decorative touch. Place the salteñas on a baking sheet.
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Bake in the preheated oven for about 25-30 minutes, or until golden brown.
How to Serve Irresistible Bolivian Salteñas
Salteñas are best served warm. You can enjoy them on their own or with a side of spicy salsa or chutney for an extra kick. They make for great appetizers or snacks for parties, and everyone will love their unique flavors!
How to Store Irresistible Bolivian Salteñas
If you have leftovers, let the salteñas cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven for a few minutes until warm. You can also freeze uncooked salteñas; just wrap them well and store them for up to a month. Bake them straight from the freezer, adding a few extra minutes to the baking time.
Tips to Make Irresistible Bolivian Salteñas
- Ensure the filling is cool before adding it to the dough to prevent the pastry from becoming soggy.
- Use a fork to crimp the edges of the salteñas for a pretty pattern.
- Don’t overfill the salteñas, or they may burst while baking.
Variation
You can customize the filling to suit your tastes. Consider adding different vegetables or spices for a unique twist. For a vegetarian version, use vegetable broth and skip the meat.
FAQs
What can I use instead of chicken?
You can use shredded beef or make a vegetarian version with more vegetables or beans.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance, wrapped tightly in plastic wrap and stored in the fridge.
Are salteñas spicy?
They are not overly spicy, but the chili powder can add some heat. Adjust the amount to your preference!
Bolivian Salteñas
- Total Time: 90 minutes
- Yield: 12 servings
- Diet: Omnivore
Description
Delicious savory pastries filled with tender meat, fresh veggies, and an array of spices.
Ingredients
- 2 cups shredded chicken (can substitute with shredded beef)
- 1 cup diced potatoes (sweet potatoes work great as an alternative)
- 1 cup diced carrots (parsnips can be a tasty swap)
- 1 cup peas (frozen peas are fine)
- ½ cup diced green olives (capers can be used as a substitute)
- ½ cup raisins (dried cranberries are an excellent alternative)
- 1 medium onion (shallots can be used)
- 2 cloves garlic
- 2 tablespoons olive oil (or any neutral oil)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- ½ cup chicken broth (vegetable broth for vegetarian version)
- ¼ cup fresh cilantro (or parsley)
- 3 cups flour (whole wheat offers a nuttier profile)
- ½ cup water (add gradually)
- 1 teaspoon salt
- ½ cup butter (can substitute with margarine)
- 1 tablespoon sugar
Instructions
- Heat olive oil in a pan over medium heat. Add chopped onion and minced garlic, cooking until soft.
- Add diced potatoes, carrots, and peas; fry for a few minutes.
- Include shredded chicken (or beef), olives, raisins, cumin, paprika, chili powder, turmeric, and salt. Pour in chicken broth and cook until mixture thickens.
- Stir in fresh cilantro, then take off heat and allow to cool.
- In a large bowl, combine flour, salt, and sugar. Cut in butter until the mix resembles coarse crumbs. Gradually add water until dough comes together.
- Knead gently on a floured surface until smooth. Cover and let rest for 30 minutes.
- Preheat oven to 375°F (190°C). Roll dough to ¼ inch thick and cut out circles using a large cookie cutter.
- Place cooled filling on each circle, fold over to create a half-moon shape, pinch edges to seal and crimp for a decorative touch.
- Place salteñas on a baking sheet.
- Bake for 25-30 minutes, or until golden brown.
Notes
Serve warm, best accompanied by spicy salsa or chutney. Store leftovers in an airtight container for up to 3 days, or freeze uncooked for up to a month.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Bolivian