The Bolivian Meat Salteñas Recipe is a delicious dish that is popular in Bolivia. It is a type of savory pastry that is filled with a flavorful mixture of diced beef, vegetables, and spices. The recipe calls for ingredients like beef, onions, garlic, bell pepper, chili pepper, parsley, peas, raisins, potatoes, sugar, salt, black pepper, cumin, dried oregano, bay leaf, unflavored gelatin, water, hard-boiled eggs, black olives, and green olives.
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To make the filling, the beef is diced finely and cooked in beef broth until tender. Gelatin is added to help bind the filling together. In a separate pan, vegetable oil is heated, and onions, garlic, bell pepper, and chili pepper are sautéed until they become soft and fragrant. Then, parsley, habaneros (optional), cooked peas, raisins, potatoes, sugar, salt, black pepper, cumin, dried oregano, and bay leaf are added to the pan and cooked until the flavors meld together. The mixture is then combined with the cooked beef and set aside to cool.
In a small bowl, unflavored gelatin is dissolved in water and added to the filling mixture. This helps to thicken the filling and make it easier to handle. Finally, diced hard-boiled eggs, black olives, and green olives are added to the mixture, providing bursts of flavor and texture.
The filling is then spooned onto circles of dough, which are folded over and sealed to create the pastry. The Salteñas are then baked until golden brown and crispy.
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The Bolivian Meat Salteñas Recipe offers a wonderful combination of flavors. The diced beef provides a rich and meaty taste, while the onions, garlic, bell pepper, and chili pepper add a savory and slightly spicy kick. The peas, raisins, and olives contribute a hint of sweetness and a burst of tanginess. The combination of spices like cumin, dried oregano, and bay leaf adds depth and complexity to the dish.
In terms of nutritional benefits, the Bolivian Meat Salteñas Recipe contains protein from the beef, which is important for growth and repair of body tissues. The dish also incorporates vegetables like onions, garlic, bell pepper, and peas, which are a good source of vitamins and minerals. The olives used in the recipe provide healthy fats and antioxidants. While Salteñas are delicious, it’s important to enjoy them in moderation as part of a balanced diet due to their higher calorie and fat content from the pastry shell and filling.
How To Make Our Bolivian Meat Salteñas Recipe
Ingredients (8 Servings)
Filling:
1 lb beef , diced finely
5 cups beef broth
2 sheets gelatin
2 tablespoons vegetable oil
2 white onions (or red), finely chopped
1 garlic clove, minced
1/2 bell pepper, chopped
1 chili pepper , chopped
2 tablespoons parsley, minced
2 habaneros, minced (you can omit this chili pepper, use ground chili pepper, or use whatever you have on hand)
6 oz. cooked peas
1/2 cup raisins
4 potato, peeled and diced (250g, about 9 ounces)
1-1/2 tablespoon sugar
1 teaspoon salt
1/2 tablespoon black pepper
1/2 teaspoon cumin, ground
1 teaspoon dried oregano
1 bay leaf
1-1/2 tablespoons unflavored gelatin
3 tablespoons of water
2 hard-boiled eggs, peeled and diced
10 black olives (pitted)
20 green olives (pitted)
Salt
Dough:
4 cups flour
3/4 cups suga
1 teaspoon salt
2 tablespoons urucú, achiote cannot be substituted
1 egg yolk
1/2 cup lard or butter
3/4 cup of water
Instructions
1. Prepare the Filling.
a. In a large pot, heat the vegetable oil over medium heat.
b. Add the finely chopped onions and minced garlic to the pot. Sauté them until they become translucent and fragrant.
c. Add the diced beef to the pot and cook it until it is browned on all sides.
d. Pour in the beef broth and bring it to a simmer. Let the beef cook in the broth until it becomes tender.
e. In a separate bowl, soak the gelatin sheets in cold water for a few minutes until they soften.
f. Once the gelatin sheets are soft, remove them from the water and squeeze out any excess liquid. Add the gelatin sheets to the pot and stir until they dissolve completely.
g. Add the chopped bell pepper, chili pepper, minced parsley, minced habaneros (if using), cooked peas, raisins, diced potatoes, sugar, salt, black pepper, ground cumin, dried oregano, and bay leaf to the pot. Stir well to combine all the ingredients.
h. Simmer the filling mixture over low heat for about 15-20 minutes, allowing the flavors to meld together.
i. In a small bowl, dissolve the unflavored gelatin in water. Add this mixture to the pot and stir it in.
j. Lastly, add the diced hard-boiled eggs, black olives, and green olives to the filling mixture. Stir gently to distribute them evenly.
2. Prepare the Dough.
a. In a mixing bowl, combine the flour, sugar, and salt.
b. In a separate bowl, mix the urucú (achiote), egg yolk, lard (or butter), and water until well combined.
c. Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or your hands until a dough forms.
d. Knead the dough on a lightly floured surface for about 5-10 minutes until it becomes smooth and elastic.
e. Shape the dough into a ball and cover it with a clean kitchen towel. Let it rest for about 30 minutes to allow the gluten to relax.
3. Assemble the Salteñas.
a. Take a portion of the dough and roll it out into a thin circle on a lightly floured surface.
b. Place a spoonful of the filling in the center of the dough circle.
c. Fold one side of the dough over the filling to create a half-moon shape.
d. Use your fingers to pinch and seal the edges of the dough, making sure the filling is completely enclosed.
e. Place the assembled Salteña on a baking sheet lined with parchment paper.
f. Repeat the process with the remaining dough and filling until you have used them all.
4. Bake the Salteñas.
a. Preheat the oven to 400°F (200°C).
b. Brush the tops of the Salteñas with beaten egg yolk for a shiny finish (optional).
c. Bake the Salteñas in the preheated oven for about 20-25 minutes or until they turn golden brown and crispy.
5. Serve and Enjoy.
a. Remove the Salteñas from the oven and let them cool for a few minutes.
b. Serve the Salteñas warm as a delicious snack or appetizer.
c. Enjoy the savory flavors and delightful textures of the Bolivian Meat Salteñas!
Prep Time: 45 minutes
Cooking Time: 20-25 minutes
Best Way to Store Leftovers From the the Bolivian Meat Saltena Recipe
a. Transfer any leftover Salteñas to an airtight container.
b. Place the container in the refrigerator to keep the Salteñas fresh.
c. Make sure the container is tightly sealed to prevent moisture from entering.
d. Store the leftovers within 2 hours of cooking to maintain their quality.
e. Consume the leftovers within 2-3 days for the best taste and texture.
Tips and Tricks For Easier Creation
Roll the dough thin to ensure a crispier texture.
Allow the filling to cool completely before assembling to prevent the dough from becoming soggy.
Seal the edges of the Salteñas firmly to avoid any filling leakage during baking.
Experiment with different fillings by adding ingredients like cheese or vegetables for variety.
Brush the tops of the Salteñas with beaten egg yolk for a glossy appearance.
Serve the Salteñas warm for the most enjoyable eating experience.
Prepare the filling in advance to save time on the day of baking.
Side Dishes and Desserts For the the Bolivian Meat Saltena Recipe
Rice and beans
Mixed green salad
Sliced avocado
Salsa or hot sauce
Fried plantains
Grilled vegetables
Fresh fruit salad
How To Serve the Bolivian Meat Saltena Recipe
a. Arrange the baked Salteñas on a platter or individual serving plates.
b. Garnish with a sprinkle of minced parsley for added freshness.
c. Serve with a side dish of your choice, such as rice and beans or a mixed green salad.
d. Provide additional condiments like salsa or hot sauce for those who prefer extra spice.
e. Encourage guests to enjoy the Salteñas by hand, biting into the flaky pastry and savoring the flavorful filling.
f. Consider serving the Salteñas as an appetizer or part of a larger meal.
Dietary Substitution For the Bolivian Meat Saltena Recipe
1. Vegan Options: For the Bolivian Meat Saltena Recipe
a. Substitute beef with plant-based meat alternatives like tempeh or seitan.
b. Use vegetable broth instead of beef broth.
c. Replace gelatin sheets with agar-agar, a plant-based gelatin substitute.
d. Choose a plant-based oil, such as olive oil, instead of vegetable oil.
e. Swap white onions for red onions or shallots.
f. Omit the hard-boiled eggs and use diced tofu or vegan cheese as a filling ingredient.
g. Ensure all ingredients, including the Worcestershire sauce, are vegan-friendly.
2. Gluten-Free Options:
a. Use gluten-free flour or a gluten-free flour blend in place of regular flour for the dough.
b. Opt for gluten-free tamari or soy sauce instead of Worcestershire sauce.
c. Confirm that the beef broth and other ingredients are gluten-free, or use homemade gluten-free beef broth.
d. Replace regular soy sauce with gluten-free tamari or coconut aminos in the Bolivian Meat Saltena Recipe.
e. Check that the spices and seasonings, such as cumin and dried oregano, are gluten-free.
f. Use a gluten-free thickening agent, such as cornstarch or arrowroot powder, instead of gelatin sheets.
g. Verify that all additional ingredients, such as olives and pickles, are gluten-free.
3. Vegetarian Options: For the Bolivian Meat Saltena Recipe
a. Omit the beef and replace it with meat substitutes like soy crumbles or textured vegetable protein (TVP).
b. Use vegetable broth instead of beef broth.
c. Substitute gelatin sheets with vegetarian-friendly alternatives like agar-agar or vegetarian gelatin.
d. Choose vegetable oil in place of the listed vegetable oil.
e. Use red onions or shallots as a replacement for white onions.
f. Remove the hard-boiled eggs and increase the quantity of vegetables or add vegetarian protein options like tofu or paneer.
g. Confirm that all additional ingredients, such as Worcestershire sauce, are vegetarian-friendly.
4. Mediterranean Diet Options:
a. Use lean ground beef or ground turkey instead of diced beef.
b. Replace beef broth with vegetable broth or low-sodium chicken broth for the Bolivian Meat Saltena Recipe.
c. Include additional Mediterranean vegetables like zucchini, eggplant, or artichokes in the filling.
d. Add fresh herbs like basil or oregano to enhance the Mediterranean flavors.
e. Choose extra-virgin olive oil instead of vegetable oil.
f. Include a side of Greek salad with feta cheese and olives as a complement to the Salteñas.
g. Serve the Salteñas with a side of tzatziki sauce or hummus.
5. Keto Diet Options: For the Bolivian Meat Saltena Recipe
a. Substitute diced beef with ground beef or ground turkey.
b. Use homemade beef broth or a low-sodium beef broth without added sugars.
c. Increase the quantity of low-carb vegetables like bell peppers and omit the peas and raisins.
d. Replace the potatoes with cauliflower florets or turnips for a lower-carb option.
e. Use a sugar substitute like erythritol or stevia instead of sugar.
f. Choose full-fat dairy-based options for the filling, such as cheese or cream.
g. Serve the Salteñas with a side of keto-friendly dipping sauce like ranch or chipotle mayo.
6. Heart Healthy Diet Options:
a. Use lean cuts of beef or opt for ground turkey as a healthier protein choice.
b. Replace beef broth with low-sodium or homemade vegetable broth.
c. Reduce the amount of added salt or use low-sodium alternatives in the Bolivian Meat Saltena Recipe.
d. Choose a cooking spray or a small amount of heart-healthy oil for sautéing instead of vegetable oil.
e. Increase the amount of vegetables like bell peppers, onions, and garlic for added fiber and nutrients.
f. Use a smaller amount of olives or choose low-sodium olives to reduce the sodium content.
g. Serve the Salteñas with a side of mixed greens or a light salad dressed with olive oil and vinegar.
7. Paleo Options: For the Bolivian Meat Saltena Recipe
a. Use grass-fed, organic beef or opt for ground turkey or chicken.
b. Use homemade beef or chicken bone broth instead of beef broth.
c. Replace the potatoes with diced sweet potatoes or parsnips for a paleo-friendly option.
d. Omit the sugar and use a natural sweetener like honey or maple syrup in moderation.
e. Use coconut aminos or fish sauce instead of Worcestershire sauce for the Bolivian Meat Saltena Recipe.
f. Include paleo-friendly vegetables like kale, spinach, or cauliflower in the filling.
g. Serve the Salteñas with a side of fresh avocado slices or a paleo-friendly dipping sauce.
8. Low Carb Options:
a. Replace the flour in the dough with almond flour or coconut flour.
b. Use homemade beef broth or a low-sodium beef broth without added sugars.
c. Increase the quantity of low-carb vegetables like bell peppers and omit the peas and raisins.
d. Swap potatoes for low-carb alternatives such as cauliflower or radishes.
e. Omit the sugar or use a sugar substitute suitable for low-carb diets.
f. Choose full-fat cheese or cream cheese as a filling ingredient in the Bolivian Meat Saltena Recipe.
g. Serve the Salteñas with a side of a green salad or steamed vegetables.
9. Whole30 Options: For the Bolivian Meat Saltena Recipe
a. Use grass-fed, organic beef or opt for ground turkey or chicken.
b. Make homemade beef or chicken bone broth without any added sugars.
c. Increase the quantity of vegetables like bell peppers, onions, and garlic in the filling.
d. Omit the sugar entirely from the recipe.
e. Use coconut aminos instead of Worcestershire sauce.
f. Choose compliant olives without any additives or preservatives.
g. Serve the Salteñas with a side of roasted vegetables or a simple green salad.
10. Weight Watchers Options:
a. Use lean ground beef or ground turkey for lower SmartPoints values.
b. Choose low-sodium beef broth or homemade broth to control the sodium content.
c. Increase the quantity of vegetables like bell peppers and onions while reducing the amount of peas and raisins.
d. Swap regular potatoes for sweet potatoes or reduce the quantity to save on SmartPoints.
e. Use a sugar substitute suitable for Weight Watchers in place of sugar for the Bolivian Meat Saltena Recipe.
f. Opt for light versions of olives or reduce the quantity to lower SmartPoints values.
g. Serve the Salteñas with a side of steamed vegetables or a mixed green salad with a light dressing.
11. Low Fat Options: For the Bolivian Meat Saltena Recipe
a. Use lean ground beef or ground turkey instead of diced beef.
b. Choose low-sodium beef broth or homemade broth without added fats.
c. Use non-stick cooking spray instead of vegetable oil.
d. Increase the amount of vegetables and reduce the amount of potatoes for a lower fat content.
e. Omit the sugar entirely or use a sugar substitute suitable for low-fat diets.
f. Use egg whites or omit the hard-boiled eggs for a lower-fat filling.
g. Serve the Salteñas with a side of steamed vegetables or a refreshing fruit salad.
12. Vegetable Variations:
a. Replace the beef with a medley of sautéed vegetables like mushrooms, zucchini, and eggplant.
b. Use vegetable broth instead of beef broth.
c. Increase the quantity of various vegetables in the filling, such as bell peppers, onions, and garlic.
d. Omit the meat and replace it with additional vegetables or plant-based protein alternatives like tofu or tempeh.
e. Add fresh herbs like basil or thyme to enhance the vegetable flavors in the Bolivian Meat Saltena Recipe.
f. Include a variety of colorful vegetables like cherry tomatoes, corn, or carrots in the filling.
g. Serve the Salteñas with a side of roasted vegetables or a mixed vegetable salad.
Please note that the given substitutions are general suggestions, and individual dietary needs and preferences may vary. It’s always recommended to check labels, choose quality ingredients, and consult with a healthcare professional or registered dietitian for personalized advice.
FAQ About the Bolivian Meat Saltena Recipe
What is a Bolivian Meat Salteñas Recipe?
The Bolivian Meat Salteñas Recipe is a traditional dish from Bolivia that consists of a savory pastry filled with a flavorful mixture of diced beef, vegetables, and spices.
What makes the Bolivian Meat Salteñas Recipe unique?
The Bolivian Meat Salteñas Recipe stands out for its combination of flavors and textures. The filling, made with finely diced beef, onions, garlic, bell pepper, chili pepper, peas, raisins, potatoes, and various spices, provides a rich and savory taste. The pastry dough, prepared with flour, sugar, salt, urucú (achiote), lard or butter, and water, becomes crispy and flaky when baked.
How long does it take to make the Bolivian Meat Salteñas Recipe?
The estimated prep time for the Bolivian Meat Salteñas Recipe is approximately 45 minutes. This includes preparing the filling, making the dough, assembling the Salteñas, and preheating the oven. The estimated cooking time is around 20-25 minutes, depending on the oven temperature and desired level of browning.
Can I customize the Bolivian Meat Salteñas Recipe to suit my dietary preferences?
Yes, you can make various modifications to the Bolivian Meat Salteñas Recipe to accommodate different dietary needs. For example, if you follow a vegetarian diet, you can replace the beef with meat alternatives or increase the vegetable content. If you are gluten-free, you can use gluten-free flour and ensure all other ingredients are gluten-free. Feel free to explore substitutions and adjustments while keeping the essence of the dish intact.
Are Bolivian Meat Salteñas healthy?
The Bolivian Meat Salteñas Recipe offers nutritional benefits, including protein from the beef and essential vitamins and minerals from the vegetables. However, it’s important to note that Salteñas are a pastry dish and can be higher in calories and fat due to the dough and filling ingredients. Moderation is key, and it’s recommended to enjoy them as part of a balanced diet.
Final Thoughts
The Bolivian Meat Salteñas Recipe is a delightful dish that combines a flaky pastry shell with a savory filling. The flavors are a harmonious blend of finely diced beef, onions, garlic, bell pepper, chili pepper, peas, raisins, potatoes, and a medley of spices. The dough, made with flour, sugar, salt, urucú (achiote), lard or butter, and water, bakes to a golden, crispy perfection.
What sets the Bolivian Meat Salteñas Recipe apart is its versatility. While the traditional recipe includes beef, you can easily customize it to suit your dietary preferences. For vegetarians, substituting the beef with plant-based alternatives or increasing the vegetable content provides a delicious variation. Likewise, if you follow a gluten-free diet, using gluten-free flour ensures the dish remains accessible.
In terms of health benefits, the Bolivian Meat Salteñas Recipe offers a good source of protein from the beef and essential vitamins and minerals from the vegetables. However, it’s important to enjoy these pastries in moderation due to their higher calorie and fat content from the dough and filling ingredients. Pairing Salteñas with a side of fresh salad or vegetables can further enhance the nutritional value of the meal.
Overall, the Bolivian Meat Salteñas Recipe is a flavorful and versatile dish that can be enjoyed as a snack, appetizer, or part of a larger meal. Its combination of savory fillings, crispy pastry, and customizable options make it a delightful choice for any occasion. Remember to savor these tasty treats while keeping a balanced approach to your overall diet.
Bolivian Meat Saltena Recipe
Equipment
- Large Pot
- Mixing bowl
- Baking sheet
- wooden spoon
- knife
- Cutting board
- Rolling Pin
- Brush (for egg wash, optional)
Ingredients
- 1 lb beef diced finely
- 5 cups beef broth
- 2 gelatin sheets
- 2 tablespoons vegetable oil
- 2 onions or red, finely chopped
- 1 garlic clove minced
- 1/2 bell pepper chopped
- 1 chili pepper chopped
- 2 tablespoons parsley minced
- 2 habaneros minced (you can omit this chili pepper, use ground chili pepper, or use whatever you have on hand)
- 6 oz. peas cooked
- 1/2 cup raisins
- 4 potato peeled and diced (250g, about 9 ounces)
- 1-1/2 tablespoon sugar
- 1 teaspoon salt
- 1/2 tablespoon black pepper
- 1/2 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1 bay leaf
- 1-1/2 tablespoons gelatin unflavored
- 3 tablespoons water
- 2 eggs hard-boiled peeled and diced
- 10 black olives pitted
- 20 green olives pitted
- Salt
Dough:
- 4 cups flour
- 3/4 cups suga
- 1 teaspoon salt
- 2 tablespoons urucú achiote cannot be substituted
- 1 egg yolk
- 1/2 cup butter
- 3/4 cup water
Instructions
- a. In a large pot, heat the vegetable oil over medium heat.
- b. Add the finely chopped onions and minced garlic to the pot. Sauté them until they become translucent and fragrant.
- c. Add the diced beef to the pot and cook it until it is browned on all sides.
- d. Pour in the beef broth and bring it to a simmer. Let the beef cook in the broth until it becomes tender.
- e. In a separate bowl, soak the gelatin sheets in cold water for a few minutes until they soften.
- f. Once the gelatin sheets are soft, remove them from the water and squeeze out any excess liquid. Add the gelatin sheets to the pot and stir until they dissolve completely.
- g. Add the chopped bell pepper, chili pepper, minced parsley, minced habaneros (if using), cooked peas, raisins, diced potatoes, sugar, salt, black pepper, ground cumin, dried oregano, and bay leaf to the pot. Stir well to combine all the ingredients.
- h. Simmer the filling mixture over low heat for about 15-20 minutes, allowing the flavors to meld together.
- i. In a small bowl, dissolve the unflavored gelatin in water. Add this mixture to the pot and stir it in.
- j. Lastly, add the diced hard-boiled eggs, black olives, and green olives to the filling mixture. Stir gently to distribute them evenly.
Prepare the Dough.
- a. In a mixing bowl, combine the flour, sugar, and salt.
- b. In a separate bowl, mix the urucú (achiote), egg yolk, lard (or butter), and water until well combined.
- c. Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or your hands until a dough forms.
- d. Knead the dough on a lightly floured surface for about 5-10 minutes until it becomes smooth and elastic.
- e. Shape the dough into a ball and cover it with a clean kitchen towel. Let it rest for about 30 minutes to allow the gluten to relax.
Assemble the Salteñas.
- a. Take a portion of the dough and roll it out into a thin circle on a lightly floured surface.
- b. Place a spoonful of the filling in the center of the dough circle.
- c. Fold one side of the dough over the filling to create a half-moon shape.
- d. Use your fingers to pinch and seal the edges of the dough, making sure the filling is completely enclosed.
- e. Place the assembled Salteña on a baking sheet lined with parchment paper.
- f. Repeat the process with the remaining dough and filling until you have used them all.
Bake the Salteñas.
- a. Preheat the oven to 400°F (200°C).
- b. Brush the tops of the Salteñas with beaten egg yolk for a shiny finish (optional).
- c. Bake the Salteñas in the preheated oven for about 20-25 minutes or until they turn golden brown and crispy.
Serve and Enjoy.
- a. Remove the Salteñas from the oven and let them cool for a few minutes.
- b. Serve the Salteñas warm as a delicious snack or appetizer.
- c. Enjoy the savory flavors and delightful textures of the Bolivian Meat Salteñas!
