Saltenas are juicy Bolivian empanadas filled with beef, potato and olives. Characterized by delicious broth inside and crispy pastry. Perfect for breakfast or as an appetizer.
Ingredienti
Step-by-step preparation
Sauté the diced onion in hot oil. Add the ground beef and cook until browned. Incorporate the chili powder, cooked potatoes, olives and raisins. Pour in the warm broth and let reduce slightly. Cool completely.
In a bowl, mix flour with salt. Incorporate cold butter cubes and rub with your fingers until you get a sandy texture. Add the egg and warm water little by little until forming a soft and elastic dough. Wrap in plastic and let rest 20 minutes.
Divide the dough into 12 portions. Roll out each portion between parchment paper until you get thin, semicircular discs. Remove the paper carefully.
Place a spoonful of filling in the center of each disc. Fold in half and press the edges with a fork to seal well, creating a decorative pattern.
Heat oil in a deep pan to 180°C. Fry the saltenas in batches, browning both sides until crispy and golden, approximately 3-4 minutes per side. Remove onto paper towels.
Serve the saltenas immediately while they are crispy. Accompany with homemade red chili sauce if desired. Perfect for breakfast or as an appetizer.