How to Make Authentic Bolivian Salteñas with Beef Filling

Simple Summary

Bolivian Salteñas are savory, juicy meat-filled pastries that are a beloved street food and culinary treasure of Bolivia. These golden, football-shaped empanadas are known for their slightly sweet dough and rich, soupy filling.

Recipe Details

• Prep Time: 3 hours (including dough chilling)
• Cook Time: 45 minutes
• Total Time: 3 hours 45 minutes
• Servings: 12 salteñas
• Difficulty: Intermediate

Ingredients

For the dough:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 2 eggs
• 1/2 cup water
• 1 tbsp white vinegar
• 1 tsp annatto powder (for color)

For the filling:

• 1 lb ground beef
• 2 cups beef broth
• 2 potatoes, peeled and diced small
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup peas
• 1/4 cup raisins
• 2 tbsp vegetable oil
• 1 tbsp ground cumin
• 1 tsp paprika
• 1/2 tsp oregano
• Salt and pepper to taste
• 2 tbsp gelatin powder

For assembly:

• 1 egg, beaten (for egg wash)

Instructions

1. Prepare the dough: In a large bowl, mix flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

2. In a separate bowl, whisk together eggs, water, vinegar, and annatto powder. Add this to the flour mixture and knead until a smooth dough forms.

3. Wrap the dough in plastic and refrigerate for at least 2 hours or overnight.

4. Make the filling: Heat oil in a large skillet over medium heat. Add onions and garlic, sauté until translucent.

5. Add ground beef and cook until browned. Stir in cumin, paprika, oregano, salt, and pepper.

6. Add diced potatoes, peas, raisins, and beef broth. Simmer for about 20 minutes until potatoes are tender.

7. Sprinkle gelatin over the mixture and stir until dissolved. This will help the filling set. Let cool completely.

8. Preheat oven to 400°F (200°C).

9. Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut into 5-inch circles.

10. Place a spoonful of filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal, creating a braided effect.

11. Place salteñas on a baking sheet lined with parchment paper. Brush with beaten egg.

12. Bake for 20-25 minutes or until golden brown.

13. Let cool for 5 minutes before serving, as the filling will be very hot.

Chef's Notes

• For an authentic touch, add a slice of hard-boiled egg to each salteña before sealing.
• The dough can be made a day in advance and refrigerated.
• If annatto powder is unavailable, use a pinch of turmeric for color.
• Ensure the filling is completely cool before assembling to prevent the dough from becoming soggy.
• Leftover salteñas can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.

Nutritional Info

Per salteña (approximate):

• Calories: 300
• Protein: 12g
• Carbohydrates: 35g
• Fat: 14g
• Fiber: 2g
• Iron: 10% DV
• Vitamin A: 8% DV

Serving Suggestions

Serve these Bolivian Salteñas hot as a hearty snack or light meal. They pair well with a simple green salad or fresh fruit. For drinks, try a traditional Bolivian refresco (fruit juice) or a cold beer. These pastries are perfect for parties, picnics, or as a unique addition to a brunch spread. Serve with a side of llajwa, a spicy Bolivian salsa, for an extra kick of flavor and authenticity.