Saltenas are Bolivia's most iconic empanadas, characterized by their juicy filling and crispy golden pastry. They are traditionally served at breakfast or as an appetizer, accompanied by ají and mustard.
Ingredients
- 500g ground beef
- 3 medium potatoes, diced
- 1 large onion, diced
- 100g green olives, chopped
- 2 hard boiled eggs, chopped
- 1 tablespoon raisins
- 2 teaspoons ground cumin
- 1 teaspoon ground ají pepper
- 500g wheat flour
- 200g butter
- 1 egg for glazing
- Salt and pepper to taste
- Warm water
Preparation
- Prepare the dough: mix flour with cold butter cut into cubes until sandy texture forms. Add warm water gradually until a soft dough forms. Rest for 30 minutes.
- Make the filling: sauté onion in oil, add meat and cook 5 minutes. Add potatoes, olives, eggs, raisins, cumin and ají. Cook 15 minutes until potatoes are tender. Season and cool completely.
- Roll the dough: divide into small portions and roll each into a very thin circular shape with a rolling pin.
- Fill: place two tablespoons of filling in the center of each dough circle. Close by folding upward and sealing edges with moistened fingers.
- Bake: brush with beaten egg, place on greased tray and bake at 180°C for 20-25 minutes until golden. Serve hot with ají and mustard.
Chef tip: The secret to excellent saltenas is in the juicy, well-seasoned filling and very thin pastry that crisps while baking. Ensure the filling is completely cold before filling to prevent the dough from becoming soggy.
Find these ingredients at Market Latino in Bergamo.