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4. Salteña (Bolivian Baked Empanada) 1

Bolivian Saltenas Recipe

The Bolivian Saltenas Recipe is a traditional dish from Bolivia that is both flavorful and nutritious. It is a popular snack enjoyed by many people in Bolivia and around the world.
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5 from 1 vote
Prep Time: 1 hour 30 minutes
Cook Time: 35 minutes
Total Time: 2 hours 5 minutes
Course: Side Dish
Cuisine: Bolivian
Keyword: Bolivian Saltenas Recipe
Servings: 8 Servings
Calories: 688 kcal
4. Salteña (Bolivian Baked Empanada) 1

Equipment

  • Mixing bowl: Used for combining the dough ingredients.
  • Pastry cutter or fingers: Used to cut the shortening and butter into the flour mixture.
  • Skillet: Used for sautéing the onion, garlic, and other filling ingredients.
  • Small bowl: Used for beating the eggs and milk for the egg wash.
  • Baking sheet: Used to bake the assembled saltenas.
  • Parchment paper: Placed on the baking sheet to prevent sticking.
  • Plastic wrap: Used to cover the dough while refrigerating.

Ingredients

For the dough:

  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 tbsp vegetable oil
  • 1/2 cup butter cold and cut into small pieces - unsalted
  • 1 cup water
  • 1 egg
  • 2 tablespoons sugar

For the filling:

  • 1 pound beef or chicken, cooked and shredded
  • 2 potatoes boiled and diced - medium
  • 1 cup peas and carrots
  • 1 onion finely chopped - medium
  • 1 red bell pepper diced - medium
  • 2 cloves garlic minced
  • 1 tablespoon vegetable oil
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 package unflavored gelatin
  • 1 teaspoon paprika
  • 2 tablespoons aji panca paste
  • 1/2 teaspoon oregano dried
  • Salt and pepper to taste

For the egg wash:

  • 2 eggs beaten
  • 2 tablespoons milk

Instructions

Preparing the Dough

  • a. In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
  • b. Add the vegetable shortening and cold, diced unsalted butter to the bowl.
  • c. Use a pastry cutter or your fingers to cut the shortening and butter into the flour mixture until it resembles coarse crumbs.
  • d. In a separate bowl, whisk together the water, egg, and sugar.
  • e. Gradually pour the wet ingredients into the flour mixture and stir until the dough starts to come together.
  • f. Transfer the dough to a floured surface and knead gently until it becomes smooth and elastic.
  • g. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.

Preparing the Filling

  • a. In a large skillet, heat the vegetable oil over medium heat.
  • b. Add the finely chopped onion and minced garlic to the skillet and sauté until they become translucent.
  • c. Stir in the diced red bell pepper and cook for an additional 2-3 minutes.
  • d. Add the cooked and shredded beef (or chicken) to the skillet, along with the boiled and diced potatoes.
  • e. Sprinkle the ground cumin, paprika, dried oregano, salt, and pepper over the mixture.
  • f. Dissolve the unflavored gelatin in a small amount of water and add it to the skillet.
  • g. Stir in the tomato paste, aji panca paste, thawed peas and carrots, and continue cooking for 5 minutes, allowing the flavors to meld.

Assembling the Saltenas

  • a. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • b. Take the refrigerated dough and divide it into 8 equal portions.
  • c. On a floured surface, roll out each portion of dough into a circle about 6-7 inches in diameter.
  • d. Place a generous spoonful of the filling mixture onto the center of each dough circle.
  • e. Fold the dough in half, covering the filling, and pinch the edges together to seal.
  • f. Use your fingers or a fork to create a decorative edge along the sealed edge of each saltena.
  • g. Transfer the assembled saltenas to the prepared baking sheet.

Applying the Egg Wash and Baking

  • a. In a small bowl, beat together the eggs and milk to create the egg wash.
  • b. Brush the top of each saltena with the egg wash to give them a golden color when baked.
  • c. Place the baking sheet in the preheated oven and bake for about 30-35 minutes, or until the saltenas turn golden brown.
  • d. Remove the saltenas from the oven and let them cool for a few minutes before serving.

Notes

Work with chilled dough: Keep the dough refrigerated until ready to use to make it easier to handle.
Flour your hands and surface: Dust your hands and work surface with flour to prevent the dough from sticking.
Seal the edges well: Ensure the edges of the saltenas are firmly sealed to prevent the filling from leaking out during
baking.
Brush with egg wash evenly: Apply the egg wash using a brush to get a consistent golden color on the baked saltenas.
Let them cool before serving: Allow the saltenas to cool slightly before serving to avoid burning your mouth.

Nutrition

Calories: 688kcal | Carbohydrates: 67g | Protein: 21g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 591mg | Potassium: 627mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1245IU | Vitamin C: 39mg | Calcium: 120mg | Iron: 6mg
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