Salteñas – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Bolivia Region / Locale: Bolivian Servings: 6
Bolivia Region / Locale: Bolivian Servings: 6Salteñas are a type of Bolivian baked empanada that are known for their juicy interior and robust flavor. Originating from the city of Potosí, these savory pastries are filled with a rich and complex mix of beef or chicken, potatoes, peas, and a vibrant blend of spices. Traditionally enjoyed as a breakfast or mid-morning snack, the unique feature of Salteñas is their brothy filling, which is achieved by the gelatinization of seasoned stock. Eating salteñas without spilling a drop is considered an art in Bolivia.
Ingredients
- all-purpose flour – 4 cups / 480 g
- lard or vegetable shortening – 1 cup / 200 g
- warm water – 1 cup / 240 ml
- unflavored gelatin – 1 envelope / 7 g
- beef or chicken – 1 lb / 450 g, diced
- onion – 1 large, finely chopped
- potato – 1 large, diced
- peas – 1/2 cup / 70 g
- paprika – 1 tablespoon / 8 g
- cumin – 1 teaspoon / 2 g
- sugar – 1 tablespoon / 12 g
- hardboiled eggs – 2, quartered
- olives – 6, pitted
- garlic – 2 cloves, minced
- beef or chicken stock – 1 cup / 240 ml
Instructions
- In a large bowl, combine flour, and warm water to form a dough. Knead until smooth, adding flour or water as necessary. Wrap and let rest.
- Heat lard, sauté onions until translucent. Add garlic, beef or chicken, cook until browned.
- Add potatoes, peas, paprika, cumin, sugar, and mix well.
- Stir gelatin into stock, add to the meat mixture, simmer until thickened. Cool in the refrigerator.
- Roll dough into circles, fill with cooled meat, a piece of egg, and olive. Seal edges, crimping or twisting.
- Preheat oven to 375°F (190°C). Bake salteñas on a lined baking sheet until golden, about 25 minutes.
Substitutions
- lard -> vegetable shortening
- potato -> sweet potato
- beef -> chicken
Enhancements in the Next Evolution
- Incorporate a marination step for the meat in spices for deeper flavor.
- Experiment with different types of stock, like mushroom or vegetable, for varied taste profiles.
- Add a step to let the filling rest in the fridge overnight for better gelatinization.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
