📝 About This Recipe
The Salteña is Bolivia’s national treasure, a uniquely succulent pastry known for its sweet, golden crust and a surprisingly juicy, stew-like interior. Unlike standard empanadas, these are filled with a rich 'gelatina' that melts into a savory broth during baking, creating a burst of flavor in every bite. Perfectly balanced with a hint of spice and a touch of sweetness, they are a true labor of love and a masterpiece of South American street food.
🥗 Ingredients
The Jigote (Filling)
- 1 pound Beef chuck or top sirloin (cut into 1/4 inch tiny cubes)
- 3 cups Beef or chicken stock (high quality or homemade)
- 1.5 tablespoons Unflavored gelatin (bloomed in 1/4 cup cold water)
- 3 tablespoons Aji Amarillo paste (Peruvian yellow chili paste)
- 1 large Red onion (finely minced)
- 2 medium Potatoes (peeled, boiled, and cubed small)
- 2 tablespoons Sugar
- 1 teaspoon each Cumin and Oregano
- 1/2 cup Frozen peas
The Masa (Dough)
- 4 cups All-purpose flour (sifted)
- 3/4 cup Butter or Lard (melted and hot)
- 1/2 cup Sugar (gives the signature sweet crust)
- 3/4 cup Hot water (steaming)
- 1 teaspoon Salt
- 1 teaspoon Achiote (Annatto) powder (for the deep orange color)
The Assembly
- 3 pieces Hard-boiled eggs (cut into quarters)
- 12 pieces Black olives (pitted)
- 1/4 cup Raisins (optional)
👨🍳 Instructions
-
1
Prepare the filling (Jigote) a day in advance. Sauté the onions in oil until translucent, then add the aji amarillo paste, cumin, and oregano. Cook for 5 minutes until fragrant.
-
2
Add the finely cubed beef to the pan and sear lightly. Pour in the stock and sugar. Simmer for 10 minutes. Do not overcook the beef as it will cook again in the oven.
-
3
Stir in the bloomed gelatin until dissolved. Remove from heat and fold in the cooked potato cubes and peas. Pour the mixture into a shallow dish, cover, and refrigerate overnight until it sets into a firm jelly.
-
4
To make the dough, whisk together flour, sugar, salt, and achiote in a large bowl. Make a well in the center.
-
5
Pour the very hot melted butter/lard into the well and mix with a wooden spoon. Gradually add the hot water, kneading until you have a very stiff, smooth dough. Wrap in plastic and let rest for at least 2 hours at room temperature.
-
6
Preheat your oven to 500°F (260°C). Salteñas require a very hot oven to cook the pastry quickly before the filling leaks.
-
7
Divide the dough into 12-14 equal balls. Roll each into a circle about 1/8 inch thick.
-
8
Place a generous scoop of the gelatinized filling in the center of a dough circle. Top with a slice of egg, one olive, and a few raisins.
-
9
Brush the edges with a little water. Fold the dough over the filling and pinch the edges together very tightly at the top.
-
10
Create the 'repulgue' (braided edge) along the top spine of the pastry. This must be airtight! Place the salteña upright on a baking sheet lined with parchment paper.
-
11
Bake for 15-18 minutes until the crust is deep golden brown and the tips of the braid are slightly charred.
-
12
Let the salteñas rest for 5-10 minutes before serving. This allows the liquid inside to settle slightly so you don't burn yourself.
💡 Chef's Tips
Always make the filling 24 hours in advance; it must be completely solid to assemble the pastries. Use a very stiff dough; if it's too soft, the 'soupy' filling will break through the walls during baking. Ensure your oven is truly at 500°F; the high heat sets the crust immediately to prevent leaking. When eating, hold the salteña upright and nibble the end first, then sip the broth to avoid a mess.
🍽️ Serving Suggestions
Serve with a side of Bolivian Llajua (spicy tomato and locoto salsa). Pair with a cold glass of Mocochinchi (dried peach cider) or a light pilsner beer. Traditionally enjoyed as a mid-morning snack (merienda). Offer plenty of napkins; even for experts, eating a salteña can be a juicy challenge!