Bolivian Salteñas Recipe: Juicy, Savory Pastries
Salteñas are a beloved Bolivian snack, famous for their deliciously juicy filling and sweet, slightly spicy flavor. These savory pastries are perfect for a hearty breakfast or a satisfying snack. Let’s dive into the recipe and learn how to make these delicious pockets of goodness right at home.
Salteñas are a traditional Bolivian pastry that boasts a unique combination of savory and slightly sweet flavors. They are a staple in Bolivia and are enjoyed across the country as a popular street food. Typically filled with a mixture of meat, vegetables, and spices, salteñas are known for their juicy filling, which is achieved through the addition of gelatin or a similar agent that thickens the broth inside the pastry.
Why Choose Key Food Supermarkets to Make Salteñas?
If you’re planning to make Bolivian Salteñas, Key Food Supermarket is your go-to destination. Here’s why:
Wide Selection:
Key Food offers a comprehensive range of fresh meats, vegetables, and specialty items like achiote oil and unflavored gelatin, ensuring you get everything you need for authentic salteñas.
Fresh Produce:
Our supermarket prides itself on high-quality, fresh produce, essential for the flavorful filling of your salteñas.
International Aisles:
Find unique ingredients specific to Bolivian cuisine, such as green olives and special spices, all in one place.
Affordable Prices:
Competitive pricing means you can gather all ingredients without overspending.
Knowledgeable Staff:
Friendly and helpful staff can assist with any ingredient questions or cooking tips you might need.
One-Stop Shop:
From ingredients to premium wines, Key Food has everything you need to make your salteñas successfully.
Ingredients
Dough:
4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1/2 cup butter, melted
2 large eggs
1/2 cup warm water
1 tablespoon achiote oil (for color)
Filling:
- 1 pound ground beef or chicken
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 1/4 cup raisins
- 1/4 cup chopped green olives
- 1/4 cup chopped parsley
- 2 hard-boiled eggs, chopped
- 2 cups beef or chicken broth
- 1/4 cup unflavored gelatin
- Salt and pepper to taste
Instructions
Preparing the Dough:
Mix Dry Ingredients: In a large bowl, combine the flour, sugar, and salt.
Add Wet Ingredients: Make a well in the center and add the melted butter, eggs, and achiote oil.
Knead the Dough: Gradually add the warm water and knead until the dough is smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Preparing the Filling:
Cook the Meat: In a large skillet, heat the vegetable oil over medium heat. Add the ground beef or chicken and cook until browned. Remove from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the chopped onion and garlic. Cook until the onion is translucent.
Season: Return the meat to the skillet. Add cumin, paprika, oregano, cayenne pepper, raisins, olives, parsley, and hard-boiled eggs. Stir to combine.
Simmer: Add the broth and bring to a simmer. Sprinkle the gelatin over the mixture and stir until fully dissolved. This helps to create the signature juicy filling. Season with salt and pepper to taste.
Chill the Filling: Remove from heat and let the filling cool to room temperature. Then, refrigerate for at least 2 hours, or until the filling is set.
Preparing the Filling:
Cook the Meat: In a large skillet, heat the vegetable oil over medium heat. Add the ground beef or chicken and cook until browned. Remove from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the chopped onion and garlic. Cook until the onion is translucent.
Season: Return the meat to the skillet. Add cumin, paprika, oregano, cayenne pepper, raisins, olives, parsley, and hard-boiled eggs. Stir to combine.
Simmer: Add the broth and bring to a simmer. Sprinkle the gelatin over the mixture and stir until fully dissolved. This helps to create the signature juicy filling. Season with salt and pepper to taste.
Chill the Filling: Remove from heat and let the filling cool to room temperature. Then, refrigerate for at least 2 hours, or until the filling is set.
Assembling the Salteñas:
Roll the Dough: Divide the dough into equal portions (about 12-16 pieces). Roll each piece into a ball, then flatten into a disc about 6 inches in diameter.
Fill the Dough: Place a generous spoonful of the filling in the center of each dough disc.
Seal the Salteñas: Fold the dough over the filling to create a half-moon shape. Pinch the edges together to seal, and crimp them to form a decorative edge.
Baking the Salteñas:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Baking Sheet: Line a baking sheet with parchment paper.
Bake: Place the salteñas on the prepared baking sheet. Bake for 25-30 minutes, or until golden brown.
Serving Suggestions
Salteñas are best enjoyed fresh out of the oven. Serve them with a side of spicy salsa or a refreshing salad. They make an excellent breakfast or snack and are perfect for sharing with friends and family.
Tips and Tricks
Achiote Oil: If you can’t find achiote oil, you can use a pinch of turmeric for color.
Sealing: Make sure to seal the edges tightly to prevent the filling from leaking out during baking.
Juicy Filling: The addition of gelatin ensures that the filling stays juicy. Don’t skip this step for authentic salteñas!
Bolivia’s Culinary Heritage
Bolivian Salteñas are a true culinary delight, offering a burst of flavors with every bite. Whether you’re a Hollywood resident or a visitor, trying a Bolivian salteña is a culinary adventure that offers a delicious glimpse into Bolivia’s rich culinary heritage.
With this recipe, you can bring a piece of Bolivian tradition to your kitchen. Happy cooking and enjoy your delicious homemade salteñas!