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Bolivian Salteñas


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  • Author: jurgentukur
  • 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

  1. Heat olive oil in a pan over medium heat. Add chopped onion and minced garlic, cooking until soft.
  2. Add diced potatoes, carrots, and peas; fry for a few minutes.
  3. Include shredded chicken (or beef), olives, raisins, cumin, paprika, chili powder, turmeric, and salt. Pour in chicken broth and cook until mixture thickens.
  4. Stir in fresh cilantro, then take off heat and allow to cool.
  5. 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.
  6. Knead gently on a floured surface until smooth. Cover and let rest for 30 minutes.
  7. Preheat oven to 375°F (190°C). Roll dough to ¼ inch thick and cut out circles using a large cookie cutter.
  8. Place cooled filling on each circle, fold over to create a half-moon shape, pinch edges to seal and crimp for a decorative touch.
  9. Place salteñas on a baking sheet.
  10. 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