Salteñas are Bolivian fried pastries filled with meat, potatoes and olives. Characterized by their crispy crust and delicious inner broth to be savored in the first bite. A classic of Bolivian gastronomy perfect for breakfast.
Ingredienti
Step-by-step preparation
Sauté the onion in oil, add the meat and cook 10 minutes. Add cooked potato, olives, raisins, salt and cumin. Pour hot broth and mix well. Let cool completely.
Mix flour, salt and butter with your fingers until breadcrumbs form. Add egg and warm water gradually until a soft dough forms. Knead 5 minutes and let rest 15 minutes.
Divide dough into 12 balls. Stretch each one with a rolling pin forming 10 cm circles. Place filling in center without reaching edges.
Fold dough in half and fold edges creating the characteristic wavy pattern. Make sure to seal well so broth doesn't escape.
Fry in hot oil at 180°C for 3-4 minutes per side until golden. Alternatively, bake at 200°C for 20 minutes until crispy.