Salteńas

Authentic Salteńas Recipe from Bolivia - Ingredients, Directions, and Tips

Region / culture: Bolivia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 12

Introduction

Salteñas are a traditional Bolivian pastry filled with a savory mixture of meat, potatoes, peas, and spices. These delicious hand pies are a popular street food in Bolivia and are enjoyed as a snack or light meal.

History

Salteñas are believed to have originated in the city of Salta, Argentina, hence the name. However, they have become a beloved dish in Bolivia, where they are often enjoyed for breakfast or as a midday snack. The recipe has been passed down through generations and has evolved to include various fillings and flavors.

Ingredients

1 cup lard or margarine
1 cup ground spicy red pepper (cayenne) mixed with water
0.5 tbsp ground cumin
0.5 tbsp black ground pepper
0.5 tbsp crumbled oregano
1.5 tbsp salt
2 cups white onion, cut into small cubes
1.5 cups green onion, finely chopped
3 lb (1.36 kg) lean meat, cut into small cubes
1 cup potato, peeled, cooked, and cut into small cubes
0.5 cup cooked green peas
0.25 cup granulated sugar
0.5 tbsp vinegar
0.5 cup parsley, finely chopped
2 spoonfuls unflavored gelatin dissolved in 3 cups water
0.5 black olive per salteña
3 raisins per salteña
1 slice of boiled egg per salteña

How to prepare

In a casserole, add the margarine and the spicy red pepper. Set it to boil over high heat until the margarine separates from the pepper.
Next, add cumin, ground black pepper, oregano, and salt. Let it cook for ten minutes over low heat, stirring constantly to prevent sticking.
Then, add the white onion and let it cook for five more minutes.
Finally, add the green onion.
Remove the casserole from the heat and add the sugar, vinegar, parsley, potato, and cooked peas.
In another casserole, add the three gelatin cups. Let it cook over high heat and as soon as it starts to boil, add the meat. Mix quickly and remove from the heat.
Mix the first preparation with the gelatin and meat. Let it cool in the refrigerator overnight or until it thickens.
If desired, add the olives, raisins, and egg before it thickens or add them directly on the dough when preparing the salteñas.

Variations

Try adding diced carrots or bell peppers to the filling for added color and flavor.
Use ground beef or chicken instead of lean meat for a different taste.

Cooking Tips & Tricks

Make sure to seal the edges of the salteñas tightly to prevent the filling from leaking out during baking.

- Brush the tops of the salteñas with an egg wash before baking to give them a golden, shiny finish.

- Serve the salteñas hot for the best flavor and texture.

Serving Suggestions

Serve salteñas with a side of llajwa, a spicy Bolivian salsa, and a cup of traditional Bolivian api, a warm corn drink.

Cooking Techniques

Use a pastry brush to seal the edges of the salteñas with water or egg wash.

- Bake the salteñas in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute sweet potatoes for regular potatoes for a twist on the traditional recipe.

Make Ahead Tips

Prepare the filling and dough ahead of time and assemble the salteñas just before baking for a quick and easy meal.

Presentation Ideas

Serve the salteñas on a platter with a garnish of fresh parsley or cilantro for a colorful and appetizing presentation.

Pairing Recommendations

Pair salteñas with a crisp salad or a side of rice and beans for a complete meal.

Storage and Reheating Instructions

Store leftover salteñas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each salteña contains approximately 300 calories, making it a relatively high-calorie snack or meal.

Carbohydrates

Each salteña contains approximately 30 grams of carbohydrates, mainly from the dough and potato filling.

Fats

Each salteña contains approximately 15 grams of fat, primarily from the margarine used in the dough and the lean meat filling.

Proteins

Each salteña contains approximately 20 grams of protein, mainly from the lean meat filling.

Vitamins and minerals

Salteñas are a good source of iron, vitamin C, and vitamin A from the meat, vegetables, and spices used in the filling.

Alergens

Salteñas contain wheat (gluten) from the dough and may also contain soy from the margarine used in the recipe.

Summary

Overall, salteñas are a flavorful and satisfying dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Salteñas are a delicious and satisfying Bolivian pastry filled with a savory mixture of meat, potatoes, peas, and spices. Enjoyed as a snack or light meal, these hand pies are a popular street food in Bolivia and are sure to impress your family and friends.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl living in the small village of La Paz, Bolivia. My abuela, my grandmother, was the one who first introduced me to the delicious and savory taste of Salteñas.

I remember the day like it was yesterday. It was a cool, crisp morning and the smell of freshly baked bread filled the air. My abuela had been up since before dawn, preparing the dough for the Salteñas. She had a twinkle in her eye as she showed me how to mix the ingredients together, her hands moving with precision and grace.

As the dough rested, she began to prepare the filling. Chunks of tender beef, potatoes, and peas were seasoned with a blend of spices that tickled my nose. The aroma was intoxicating, and I couldn't wait to taste the finished product.

After the dough had risen, my abuela showed me how to form the Salteñas. She carefully filled each one with a generous spoonful of the savory mixture, then folded and crimped the edges to seal in the delicious flavors. As she worked, she told me stories of her own grandmother, who had taught her how to make Salteñas when she was just a little girl.

Finally, it was time to bake the Salteñas. My abuela placed them in the oven, the smell of warm, golden crust filling the kitchen. I sat at the table, eagerly awaiting the moment when I could sink my teeth into the flaky pastry and savor the rich, savory filling.

When the Salteñas were finally ready, my abuela placed one on a plate in front of me. I took a bite, the flavors exploding in my mouth. The tender beef, the perfectly cooked potatoes, the hint of spice – it was a taste unlike anything I had ever experienced before.

From that day on, I was hooked. I begged my abuela to teach me everything she knew about making Salteñas, and she was more than happy to pass on her knowledge to me. Over the years, I practiced and perfected the recipe, adding my own little twists and tweaks to make it my own.

Now, whenever I make Salteñas, I think back to that day in my abuela's kitchen, the smell of warm, freshly baked bread filling the air. I remember the love and care she put into each and every one, and I try to infuse my own creations with that same sense of tradition and warmth.

So, if you ever find yourself craving a taste of Bolivia, just whip up a batch of Salteñas and let the flavors transport you to a small village high in the Andes mountains. And remember, behind every delicious dish is a story – one that has been passed down through generations, just like this recipe for Salteñas.