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4. Salteña (Bolivian Baked Empanada) 1

Bolivian Saltenas Recipe

5 from 1 vote
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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Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings: 8 Servings
Course: Side Dish
Cuisine: Bolivian
Calories: 688
Ingredients Equipment Method Notes

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

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.

Method
 

Preparing the Dough
  1. a. In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
  2. b. Add the vegetable shortening and cold, diced unsalted butter to the bowl.
  3. c. Use a pastry cutter or your fingers to cut the shortening and butter into the flour mixture until it resembles coarse crumbs.
  4. d. In a separate bowl, whisk together the water, egg, and sugar.
  5. e. Gradually pour the wet ingredients into the flour mixture and stir until the dough starts to come together.
  6. f. Transfer the dough to a floured surface and knead gently until it becomes smooth and elastic.
  7. g. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
Preparing the Filling
  1. a. In a large skillet, heat the vegetable oil over medium heat.
  2. b. Add the finely chopped onion and minced garlic to the skillet and sauté until they become translucent.
  3. c. Stir in the diced red bell pepper and cook for an additional 2-3 minutes.
  4. d. Add the cooked and shredded beef (or chicken) to the skillet, along with the boiled and diced potatoes.
  5. e. Sprinkle the ground cumin, paprika, dried oregano, salt, and pepper over the mixture.
  6. f. Dissolve the unflavored gelatin in a small amount of water and add it to the skillet.
  7. 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
  1. a. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. b. Take the refrigerated dough and divide it into 8 equal portions.
  3. c. On a floured surface, roll out each portion of dough into a circle about 6-7 inches in diameter.
  4. d. Place a generous spoonful of the filling mixture onto the center of each dough circle.
  5. e. Fold the dough in half, covering the filling, and pinch the edges together to seal.
  6. f. Use your fingers or a fork to create a decorative edge along the sealed edge of each saltena.
  7. g. Transfer the assembled saltenas to the prepared baking sheet.
Applying the Egg Wash and Baking
  1. a. In a small bowl, beat together the eggs and milk to create the egg wash.
  2. b. Brush the top of each saltena with the egg wash to give them a golden color when baked.
  3. c. Place the baking sheet in the preheated oven and bake for about 30-35 minutes, or until the saltenas turn golden brown.
  4. 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.