Salteñas Recipe

These savory Bolivian pastries are a true embodiment of the country’s rich and diverse cuisine, packed with a flavorful filling and enveloped in a golden crust. Originating from the bustling streets of Bolivia, Salteñas are a beloved treat that captivates the senses with each bite. Join us as we guide you through the art of creating these mouthwatering pastries, allowing you to immerse yourself in the authentic taste of Bolivia’s culinary heritage.


For the dough:
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup butter, chilled and cubed
  • 2/3 cup warm water
  • 1 teaspoon sugar
For the filling:
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 pound ground beef or chicken
  • 1/2 cup diced potatoes
  • 1/4 cup frozen peas
  • 1/4 cup raisins
  • 1/4 cup sliced green olives
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground chili powder (adjust to taste)
  • Salt and pepper, to taste
  • 1/2 cup beef or chicken broth
  • 2 hard-boiled eggs, sliced


  1. In a large bowl, combine the flour and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
  2. In a separate bowl, dissolve the sugar in warm water. Gradually add the water mixture to the flour mixture, kneading gently until a dough forms. Cover the dough and let it rest for about 30 minutes.
  3. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  4. Add the ground beef or chicken to the skillet and cook until browned. Stir in the diced potatoes, frozen peas, raisins, sliced green olives, ground cumin, paprika, ground chili powder, salt, and pepper.
  5. Pour in the beef or chicken broth and let the mixture simmer until the potatoes are tender and the flavors meld together. Remove from heat and let the filling cool.
  6. Preheat your oven according to the dough’s instructions.
  7. Divide the dough into golf ball-sized portions and roll each portion into a thin circle on a floured surface.
  8. Place a spoonful of the cooled filling in the center of each dough circle. Top with a slice of hard-boiled egg.
  9. Carefully fold the dough over the filling, forming a half-moon shape. Pinch and crimp the edges to seal the Salteñas.
  10. Place the Salteñas on a baking sheet and bake in the preheated oven until golden brown and cooked through.

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