Salteńas II
Authentic Salteńas II Recipe from Bolivia | Ingredients: flour, lard, sugar, salt, water
Introduction
Salteñas are a traditional Bolivian pastry that is typically filled with a savory mixture of meat, vegetables, and spices. These delicious pastries are a popular street food in Bolivia and are enjoyed by locals and visitors alike. Salteñas are similar to empanadas, but they are typically smaller in size and have a slightly sweeter dough.
History
Salteñas are believed to have originated in the city of Salta, Argentina, hence the name "salteñas." However, they have become a beloved dish in Bolivia, where they are enjoyed as a snack or light meal. The recipe has been passed down through generations and has evolved to include various fillings and flavors.
Ingredients
How to prepare
- Sift the flour into a bowl and add the boiling lard or margarine. Mix quickly with a wooden spoon. Allow it to cool for a few minutes, then add the eggs, sugar, lukewarm water, and salt. Knead until a dry dough is formed. Cover the dough with a kitchen towel and let it rest for ten minutes.
- Divide the dough into fifty small balls and use a rolling pin to flatten each one into round-shaped pieces, about 0.25 inch thick and 5 inches in diameter.
- Place a spoonful of the filling, consisting of olives, raisins, and egg, onto each round-shaped piece. If the ingredients were not mixed beforehand, combine them now.
- Moisten the edges of each piece with water, then fold and seal them tightly to ensure each salteña is closed properly. Leave the sealed side facing upwards.
- Arrange the salteñas on a baking sheet sprinkled with flour, making sure they are not touching each other. Bake them at a high temperature (European oven: 300°C; American oven: 572°F) for seven to ten minutes. Serve them warm.
Variations
- Try using different fillings such as chicken, beef, or vegetables.
- Add spices like cumin, paprika, or chili powder for extra flavor.
Cooking Tips & Tricks
Make sure to seal the salteñas tightly to prevent the filling from leaking out during baking.
- Use lukewarm water to help the dough come together smoothly.
- Allow the dough to rest before shaping and filling the salteñas to ensure a tender and flaky pastry.
Serving Suggestions
Serve salteñas warm as a snack or light meal. They pair well with a side salad or a cup of hot tea.
Cooking Techniques
Bake the salteñas at a high temperature to ensure a crispy and golden crust.
Ingredient Substitutions
You can use butter instead of margarine for a richer flavor.
- Use vegetable oil instead of lard for a lighter pastry.
Make Ahead Tips
You can prepare the dough and filling ahead of time and assemble the salteñas just before baking.
Presentation Ideas
Serve the salteñas on a platter with a side of salsa or hot sauce for dipping.
Pairing Recommendations
Pair salteñas with a glass of red wine or a cold beer for a delicious combination.
Storage and Reheating Instructions
Store leftover salteñas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Nutrition Information
Calories per serving
Each serving of salteñas contains approximately 250 calories.
Carbohydrates
Each serving of salteñas contains approximately 25 grams of carbohydrates.
Fats
Each serving of salteñas contains approximately 15 grams of fats.
Proteins
Each serving of salteñas contains approximately 6 grams of proteins.
Vitamins and minerals
Salteñas are a good source of iron, vitamin A, and vitamin C.
Alergens
Salteñas contain wheat, eggs, and may contain traces of nuts.
Summary
Salteñas are a delicious pastry filled with a savory mixture of meat, vegetables, and spices. They are a good source of carbohydrates, fats, proteins, iron, vitamin A, and vitamin C. Each serving contains approximately 250 calories.
Summary
Salteñas are a delicious and flavorful pastry that is perfect for a snack or light meal. With a tender and flaky crust and a savory filling, these Bolivian pastries are sure to be a hit with your family and friends. Enjoy them warm and fresh out of the oven for the best taste and texture.
How did I get this recipe?
The first time I saw this recipe, I was immediately hooked. It was during my trip to Bolivia many years ago, where I had the pleasure of tasting the most delicious Salteñas at a local market in La Paz. The savory pastries were filled with a flavorful mixture of meat, vegetables, and spices, all encased in a flaky, golden crust. I was determined to learn how to make them myself.
I spent the next few days talking to the vendors at the market, trying to gather as much information as I could about the traditional Bolivian dish. I learned that Salteñas were a popular street food in Bolivia, enjoyed by locals and tourists alike. The filling could vary from region to region, but it always included a combination of meat, potatoes, peas, and olives, seasoned with a blend of spices that gave it a unique and delicious flavor.
After returning home, I set out to recreate the recipe I had tasted in Bolivia. I searched through my collection of cookbooks and scoured the internet for any information I could find on Salteñas. But nothing seemed to match the flavors and textures of the ones I had enjoyed in La Paz. I was determined to get it right, so I decided to reach out to a Bolivian friend of mine who was an excellent cook.
My friend graciously agreed to teach me how to make Salteñas, and we spent a whole day in my kitchen, working together to perfect the recipe. She showed me how to prepare the dough for the crust, a simple mixture of flour, butter, and water that needed to be rolled out thinly and cut into circles. She also taught me how to make the filling, a delicious blend of ground beef, potatoes, peas, olives, and a variety of spices that gave it its distinctive flavor.
As we worked together, my friend shared stories about her own grandmother, who had passed down the recipe for Salteñas through generations. She told me about the special occasions when her family would gather in the kitchen to make the savory pastries, each person taking on a different task to prepare the dish. I could see the love and tradition that went into making Salteñas, and it inspired me to continue perfecting my own recipe.
After several attempts, I finally mastered the art of making Salteñas. The savory pastries were a hit with my family and friends, who couldn't get enough of the delicious flavors and flaky crust. I felt a sense of accomplishment and pride in being able to recreate a taste of Bolivia in my own kitchen.
Over the years, I have continued to make Salteñas for special occasions and gatherings, sharing the recipe with anyone who wants to try a taste of traditional Bolivian cuisine. I have added my own twist to the dish, experimenting with different fillings and spices to create new and exciting flavors. But no matter how many variations I try, the original recipe I learned in Bolivia will always hold a special place in my heart.
I am grateful for the opportunity to learn how to make Salteñas, a dish that has become a beloved favorite in my household. The memories of my trip to Bolivia and the time spent perfecting the recipe with my friend will always bring a smile to my face. And whenever I make a batch of Salteñas, I am reminded of the rich culinary traditions that have been passed down through generations, connecting us to our roots and to each other.