Salteñas
The Quirky Foodster Team
Ingredients
- Beef or chicken, diced small — 500 g (1 lb)
- Potatoes, diced small — 2
- Onion, finely chopped — 1
- Aji panca or aji amarillo paste — 2 tbsp
- Gelatin powder, bloomed in water — 1 tsp
- Beef or chicken stock — 500 ml (2 cups)
- Peas — 100 g (2/3 cup)
- Green olives, halved — 12
- Hard-boiled eggs, chopped — 2
- Sugar — 1 tbsp
- Flour (for dough) — 500 g (3 3/4 cups)
- Lard or shortening — 100 g (1/2 cup)
- Achiote (annatto) powder — 1 tsp
- Warm water — 150 ml (2/3 cup)
- Salt — 1 tsp
Method
- Cook the meat, onion and potato with the chilli paste, sugar and stock until the meat is tender.
- Stir the bloomed gelatin into the hot stew until dissolved, then stir in peas, olives and egg. Chill the filling until firm — this jelly-like set is what creates the broth once baked.
- For the dough, mix flour, salt and achiote powder, rub in the lard, then add warm water to form a smooth dough. Rest for 20 minutes.
- Roll the dough into circles, spoon in the chilled filling, and fold into the classic braided half-moon shape, sealing well.
- Bake at 200°C (400°F) for 20-25 minutes until golden.
- Cool for 5-10 minutes before eating; the filling will be very hot and liquid inside.
Introduction: Salteñas are Bolivia's most famous savoury pastry, said to have been popularised by refugees from Salta, Argentina, in the 19th century.
Cultural Background: Salteñas are Bolivia's most famous savoury pastry, said to have been popularised by refugees from Salta, Argentina, in the 19th century. Filled with a juicy, slightly sweet-spicy stew of meat, potato, peas and olives, they are eaten as a mid-morning snack across the country, always carefully — the broth inside is notoriously prone to spilling.
Tips: Chilling the filling until firm is essential — a runny filling will burst the pastry while baking.
Fold and crimp the edge tightly in a rope pattern to seal in the broth.
Variations: A vegetarian version fills the pastry with potato, peas, cheese and a mild pepper stew. Vegetarian / Vegan Note Replace meat with diced potato, carrot and cheese in the same spiced sauce base.
Storage: Refrigerate baked salteñas for up to 2 days.
Reheating: Reheat in a 180°C (350°F) oven for 10-12 minutes; microwaving makes the pastry soggy.
Nutrition: Per salteña (approx.): 320 kcal, 12g protein, 14g fat, 38g carbohydrate.
FAQs:
Q: Why does my filling burst out while baking?
A: The filling wasn't chilled firm enough before assembling — it must be a solid jelly when it goes into the dough.
Q: How do Bolivians eat salteñas without spilling?
A: Held upright in one hand and eaten from the top down, tilting slightly to sip the broth first.
- Beef or chicken, diced small — 500 g (1 lb)
- Potatoes, diced small — 2
- Onion, finely chopped — 1
- Aji panca or aji amarillo paste — 2 tbsp
- Gelatin powder, bloomed in water — 1 tsp
- Beef or chicken stock — 500 ml (2 cups)
- Peas — 100 g (2/3 cup)
- Green olives, halved — 12
- Hard-boiled eggs, chopped — 2
- Sugar — 1 tbsp
- Flour (for dough) — 500 g (3 3/4 cups)
- Lard or shortening — 100 g (1/2 cup)
- Achiote (annatto) powder — 1 tsp
- Warm water — 150 ml (2/3 cup)
- Salt — 1 tsp
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