Saltenas are a beef and onion pastry very similar to an empanada that we are already familiar with thanks to Argentina. These types of savory pastries are a staple in most South American countries and Bolivia is no exception. This takes two days to make as you add gelatin to the meat mixture and it requires refrigeration overnight to set. This recipe makes about 16 saltenas. Oh and don't forget to make the llajwa salsa to go with it, delicious!
Salteñas (Beef and Onion Pastry)
A Bolivian empenada
Servings 8
Calories 452kcal
Ingredients
- 3/4 lb beef minced
- 1 large potato peeled
- 1/2 large onion diced
- 1 spring onion chopped
- 1/4 cup parsley fresh chopped
- 1 tablespoon olive oil
- 2 teaspoons sugar
- 1 teaspoon aji chili powder cayenne or hot paprika can be substituted
- Pinch cumin
- Pinch black pepper
- 1/2 teaspoon salt
- 3/4 cup water
- 1 package unflavored gelatin 25 oz
- 2 hard-boiled eggs sliced thinly
- 1 can black olives small can or olives
- 1/2 cup raisins
- For the dough
- 3 cups all- purpose flour
- 1/8 cup white sugar
- 1/2 teaspoon salt
- 1/2 cube butter cut into cubes
- 3/4 cups hot water
- 1 egg beaten
- 1 teaspoon water
- 2 teaspoons aji chili powder or substitute cayenne pepper or hot paprika
Instructions
- One day in advance
- Boil the potato for about 10 minutes, you want it to be firmed but cooked.
- While the potato is cooking, chop the onion, spring onion, parsley.
- mix the spices together and set aside in a small bowl.
- When the potato is cooked, remove from heat, drain and let cool for a few minutes
- Prepare the gelatin package by mixing the contents in a bowl with 3/4 cup of water and stir. Let this sit for about 10 minutes
- Shred/grate the potato using a cheese grater and set aside
- Heat the olive oil in a frying pan and add in the onions, cook until translucent. Add in the minced beef and cook until it is brown. Add in the potato, the parsley and the dry spice mix and cook for another couple minutes until heated through.
- Now stir in the gelatin mixture and combine well.
- Place in an airtight container and store in refrigerator overnight.
- The next day,
- Make your hard boiled eggs.
- To make the dough,
- Combine flour, sugar and salt in a bowl, cube the butter and cut it into the flour using a knife.
- Once the butter pieces are too small to cut, use your hands to rub the butter into the flour mixture. Once well combined, slowly add the hot water and knead with your hands. Remove from bowl and knead a few more minutes until the dough is nice and combined, then make into a ball.
- Cut the cough in half, then those two pieces in half, keep repeating until you have 16 balls.
- Preheat the oven to 425 degrees
- Get you filling out along with the egg slices, olive slices and raisins.
- Roll out one ball of dough into a disc shape , place the disc shape in the palm of one hand and fill it with one tablespoon of meat mixture, 3-4 olive slices, 3-4 raisins and a slice of egg.
- Now fold the edge over the filling and press the sides together to seal it in. It should look like a half moon shape. The Bolivians scallop the edges with their fingers, you can use the tines of a fork if you haven't acquired that talent.
- Repeat until all the balls are filled.
- Whisk together the egg, water and aji chili powder,
- Baste each of the saltenas and place on a grassed cookie sheet
- Cook for 20-30 minutes watching closely to remove when golden brown.
- Serve warm with salsa called llawja
- Enjoy!
Nutrition
Calories: 452kcal | Carbohydrates: 50g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1118mg | Potassium: 313mg | Fiber: 4g | Sugar: 5g | Vitamin A: 461IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 4mg
