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