Salteñas

salteña

Bolivia

Baked

Juicy Bolivian baked empanadas with a sweet-leaning dough and stew-like meat filling thickened to hold its broth.

About this dish

Juicy Bolivian baked empanadas with a sweet-leaning dough and stew-like meat filling thickened to hold its broth. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.

Recipe

12 pastries

6 servings

Bolivian chicken salteñas

Dough

400 g flour
120 g butter
60 g sugar
1/2 tsp salt
1 tsp annatto powder
150-190 ml hot water

Filling

400 g boneless chicken thigh
1 onion (150 g), diced
2 garlic cloves, minced
2 tbsp oil
1 tbsp ají panca paste
1/2 tsp cumin
1/2 tsp paprika
1 tsp oregano
1/2 tsp salt
1/4 tsp pepper
150 g potato, peeled and diced
60 g peas
40 g raisins
500 ml chicken stock
10 g unflavored gelatin
50 ml cold water

Assembly

2 hard-boiled eggs, each cut into 6
12 pitted black olives
1 egg white

1
Filling: 400 g boneless chicken thigh; 1 onion (150 g), diced; 2 garlic cloves, minced; plus the remaining ingredients listed for this component. Bloom gelatin in cold water. Cook onion and garlic in oil, add chicken and spices, then stock, potato and raisins. Simmer 25-30 minutes until chicken reaches 74°C/165°F and potato is tender. Shred chicken; add peas, then dissolve bloomed gelatin in the hot filling. Sprinkle gelatin evenly over cold water and let swell before adding to hot stew. Check chicken temperature, tender potatoes and no dry gelatin lumps.
2
Refrigerate promptly in a shallow dish overnight until firmly set. Spread promptly in a shallow dish and keep refrigerated; filling must set firmly, not remain liquid soup.
3
Dough: 400 g flour; 120 g butter; 60 g sugar; plus the remaining ingredients listed for this component. Melt dough butter with annatto. Mix flour, sugar and salt; rub in flavored butter, then add hot water gradually to make a firm, pliable dough. Rest covered 30 minutes. Melt butter gently without scorching annatto, add starting water gradually and keep dough firm but pliable; cover rest.
4
Assembly: 2 hard-boiled eggs, each cut into 6; 12 pitted black olives; 1 egg white. Divide into 12, roll into 15 cm ovals and add a chilled portion of filling, egg wedge and olive. Brush edges with egg white, gather the seam across the top and braid securely. Keep filling cold, leave ample clean rim and pinch seam fully before braiding. If it will not seal, reduce filling rather than forcing it.
5
Chill formed pastries 1 hour. Brush with remaining white and bake at 230°C/450°F 18-25 minutes until deep golden and filling is piping hot. Preheat fully, leave tray gaps and bake until cooked pastry and center at 74°C/165°F. Cool briefly; the gelatin remelts into very hot broth.

Note

Gelatin is a practical adaptation for consistent setting; salteñas need a gelled stew before wrapping. Keep filling cold, seams upright and warn diners about hot liquid.