Embark on a culinary adventure to Bolivia with this traditional recipe for salteñas. These delectable Bolivian pastries are bursting with a flavorful filling of meat, vegetables, and spices, wrapped in a soft and flaky dough. Salteñas are a beloved snack in Bolivia and are enjoyed by locals and visitors alike. With each bite, you’ll experience a taste of the vibrant Bolivian culinary heritage. Get ready to savor the rich flavors and unique textures of this delightful Bolivian treat.
For the dough:
- 3 cups all-purpose flour
- 1/4 cup vegetable shortening
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 cup warm water
For the filling:
- 1 pound beef, diced
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 potatoes, boiled and diced
- 1/2 cup frozen peas
- 2 hard-boiled eggs, chopped
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- Salt to taste
- 1 cup beef or chicken broth
- 2 tablespoons flour mixed with 1/4 cup water (for thickening)
- In a large bowl, combine the flour and salt. Add the vegetable shortening and melted butter, and mix until the mixture resembles coarse crumbs.
- Gradually add the warm water, a little at a time, and knead the dough until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
- In a large skillet, heat the vegetable oil over medium heat. Add the diced beef and cook until browned. Add the onion, bell pepper, garlic, cumin, paprika, oregano, black pepper, and salt. Cook until the vegetables are softened.
- Add the beef or chicken broth and bring the mixture to a simmer. Cook for about 15 minutes, or until the meat is tender.
- In a separate bowl, mix the flour and water until smooth. Slowly add the flour mixture to the skillet, stirring constantly, until the filling thickens. Remove from heat and let it cool.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Divide the dough into small balls and roll each ball into a thin circle, about 6 inches in diameter.
- Place a spoonful of the filling in the center of each dough circle. Add a few pieces of boiled potato, chopped hard-boiled egg, and a sprinkle of frozen peas.
- Fold the dough in half, pinching the edges together to seal. Use a fork to crimp the edges and create a decorative pattern.
- Place the salteñas on the prepared baking sheet and brush the tops with beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the salteñas are golden brown.
- Remove from the oven and let them cool slightly before serving. Enjoy these mouthwatering Bolivian salteñas as a savory snack or a delightful meal.