Golden Bolivian baked pastries filled with a savory, lightly sweet and juicy beef stew.
Salteñas are Bolivian baked empanadas known for a rich filling that sets when cold and becomes juicy again in the oven. Good chilling and careful sealing are essential.
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- Prep
- 1 hour plus chilling
- Cook
- 25 minutes
- Serves
- 12
- Difficulty
- Advanced
- Cuisine
- Bolivian
- Course
- Snack / Breakfast
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
Cook beef and onion until lightly browned. Add potato, peas, stock, cumin, oregano and half the salt; simmer until the potato is tender.
-
Bloom gelatin in a little cool water, stir it into the hot filling, then chill until completely firm.
-
Rub the fat into flour with sugar, annatto and remaining salt. Add warm water gradually and knead to a smooth dough. Rest 30 minutes.
-
Divide dough into 12 pieces and roll into circles. Add chilled filling, a piece of egg and an olive to each.
-
Seal firmly with a rope-style crimp. Brush with beaten egg and bake at 220°C for 20–25 minutes until glossy and deeply golden. Rest briefly before eating.
Chef’s notes
- The filling must be fully cold and gelled before assembly.
- Avoid overfilling or the seams may burst.
- Serve carefully because the reheated gravy inside can be very hot.
Substitutions
- Butter can replace lard in the dough.
- Chicken can replace beef while keeping the same gelatin-setting method.
Serve with
Llajua-style chili sauce
Storage
Keep baked salteñas refrigerated for up to 2 days. Reheat in a 180°C oven until hot throughout.
Allergens
Contains wheat and egg; milk is present if butter is used.
Always Cook with Heart. Always!
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