Salteñas

Bolivian empanadas

Salteñas

These delicious pastries are some what of a cross between an empanada and a soup dumpling. What makes salteñas unique is their filling a combination of sweet and savoury with the delicious flavour of ají panca a chilli found in the Andes. These super juicy and comforting pastries are perfect for a rainy day and are sure to put a smile on anyone’s face.

⏰Prep Time:9h (8 hours rest time) ⏲️Cooktime: 30 min (for stuffing) 20 to bake 🍽️Servings: 10

Ingredients:

For the dough:

For the filling:

• 2lbs of beef or chicken
• 3 tbs oil
• 1 large potato
• 1/2 cup of peas
• 1 onion
• 2 cloves of garlic
• 1/4 cup chopped parsley
• 1/2 tsp cinnamon
• 1 tsp cumin
• 1 tsp oregano
• 1 1/2 tsp paprika
• 4 tbs ají panca paste

• 1/2 cup of green olives
• 1/4 cup raisins
• 2 sheets of 200 bloom gelatine
• 8 cups of beef stock
• Salt
• Black pepper
• Boiled eggs

Directions:

1. Peel and dice the potatoes and onions and set aside.
2. Soak two sheets of gelatin in ice water
3. Chop the beef into small cubes about 1/4 of an inch in size.
4. In a large pot on medium high heat, add some oil and brown the beef until completely brown on all sides, then add the onion and brown it as well once the onion starts brown add the ají panca paste and garlic
5. Season with oregano, cumin paprika, salt, pepper and cinnamon.
6. Add the beef broth and simmer for 20 minutes before adding the potatoes, simmer for another 10 minutes.
7. Once the potatoes are cooked add the frozen peas and stir in. Cook for about 2 minutes then add the raisins and olives
8. Stir in the gelatine and remove from heat, pour into a container and let it set in the fridge over night.
9. To make the dough, combine sugar salt and flour in a stand mixer and mix to combine.
10. Mix the annato powder with the melted butter and pour into the stand mixer and add the water and egg yolk.
11. Knead for 5 minutes or until the dough is smooth.
12. Let the dough rest one hour.
13. Preheat oven to 450F.
14. Decide the dough into 15 pieces and roll them out to form a 7inch disk.
15. Add a quarter of a boiled egg and 1/4 cup of filing , fold in half and crimp the edges.
16. Repeat with all the salteñas.
17. Brush with egg white and bake for 20 minutes at 475. Or until nicely browned.
18. Enjoy hot, be careful the broth inside is very hot.