Many readers have asked me about Salteñas recipe, and the truth Salteñas are one of the yummiest snack food Bolivia has. I thought that this month perhaps is the best opportunity to share this recipe with you, and together we can celebrate Hispanic Heritage.
But what a Salteña is? Wikipedia defines it as,
“A salteña is a type of Bolivian baked empanada. Salteñas are savory pastries filled with beef, pork or chicken mixed in a sweet, slightly spicy or very spicy sauce, and sometimes also containing peas, eggs, olives, raisins, potatoes and other ingredients”
Making Salteñas is not an easy job. You must start the night before with the dough and filling making. Let it cool in the refrigerator, the dough needs to be a bit hard, and the filling needs to be jellied.
- 4 1/2 cups of flour
- 4 Tbsp of Crisco
- 1/2 cup sugar
- 1/2 Tbsp of salt
- 1 cup of cold water
Mix flour and Crisco (lard) very well. I use a pastry blender to make the mix an even consistency. I keep mixing it until it looks like sand. Add the sugar, mix, then add the salt. To this mix add the water slowly making sure the dough is not too soft. Salteñas dough has to be very well mixed. The objective is to have a semi hard dough, but still manipulable, it has to be able to stretch. Some people add an egg to the mix, others use chicken broth instead of water. I use just water.
Shape the dough into a long snake. This with the purpose of getting same size balls, to make even size Salteñas. Wrap the shaped dough in plastic and refrigerate it.
- 2 onion heads finally chopped
- 3 Tbsp of oil
- 4 cups of chicken broth. I usually boil 1 chicken breast, the broth I use it for the Salteña juice and the meat I cut in cubes.
- 1 little box of non flavored jello.
- 1/2 tsp of cumin
- 1/2 tsp black pepper
- 1 Tsp of Salt
- 2 Tsp of Aji Amarillo
- 2 Tsp of finely chopped parsley
- 1 Tsp of Oregano
- 1 lb of Chicken meet cut in small cubes
- 1/2 cup of sweet peas
- 3 boiled potatoes cubed..
- 1/2 cup of sugar
- 3 Boiled eggs, cut into pieces.
- Black olives
- 2 yolks beaten to brush the final product.
Filling Procedure, the stew.-
Fry the onions in 3 Tbsp of oil, until they look golden. They need to look browned and a bit golden. I like to do it to a medium temperature, so I avoid burning them. To this I add the broth, the flavored jello, cumin, black pepper, salt and Ají Amarillo. Let it boil for a bit, so all the spices are well mixed, Add the chicken, sweet peas. LEt it cook for 10 minutes, to a medium heat.
To the nice stew, add raisins (optional), sugar, salt. Add the potatoes (previously boiled). Sometimes the potatoes help to soak the extra juice. Finally add the parsley and oregano.
Mix the filling well and let the cook mix for a few minutes.
Let it cool, setting it in a cold place, Once the mix is cool enough, I usually put it in the refrigerator overnight.
The next day, start working with the dough.
The fun part, Salteñas shaping!
On a floured surface, roll each ball of dough into a 1/8-inch-thick circle. Have some water in a cup to brush the ends of your dough to be able to seal the Salteña. (Some people use egg whites). Place about 2 tablespoons of the meat filling on the dough round, try to place it on one side. Add one piece of egg and one olive.
Fold the dough over the filling. Seal and scallop the edges of the dough together. To scallop, you begin at the very edge of your half circle; fold a piece of dough (1/2 of centimeter) over the seam and press. Keep folding and pressing until you finish your semicircle. Some people use a fork, just press the fork around the edges.
On a previously greased and floured baking dish, place the Salteñas. I try to not put them to close to each other. Sometimes they break in the oven and the juice might wet the rest of the empanadas. Brush the Salteñas with the beaten yolks. Bake in the preheated oven until golden brown, 15 to 20 minutes.
As I said in a previous post, I am not the best scalloping the Empanadas, so I use alternative resources to make them that makes life easier. I also have used the filling and made a chicken pot pie. I know it was not a Salteña, but it tasted like one.
And of course, invite you to know more about Hispanic Heritage following this super Hispanic Heritage Series and awesome giveaway sponsored by Multicultural Kid Blogs..
Multicultural Kid Blogs Hispanic Heritage Month Series and Giveaway
Multicultural Kid Blogs is excited to be hosting its FOURTH annual Hispanic Heritage Month series and giveaway! Throughour the month (September 15 – October 15), you’ll find great resources to share Hispanic Heritage with kids, plus you can enter to win in our great giveaway! Visit our main page for a full schedule of the articles in this series
Enter below for a chance to win one of these amazing prize packages! Some prizes have shipping restrictions. In the event that a winner lives outside the designated shipping area, that prize will then become part of the following prize package. For more information, read our full giveaway rules. Giveaway begins Monday, September 14 and goes through October 15, 2015.
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3 picture books: Finding the Music/En pos de la música by Jennifer Torres
Water Rolls, Water Rises/El agua rueda, el agua sube by Pat Mora
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