📝 About This Recipe
Experience the crown jewel of Bolivian street food: the Salteña. These golden, braided pastries are world-renowned for their unique 'caldo'—a rich, gelatinous beef stew trapped inside a sweet, sturdy crust. Unlike standard empanadas, a true Salteña is incredibly juicy and must be eaten with careful technique to savor every drop of the savory, spicy red meat filling.
🥗 Ingredients
The Savory Beef Filling (Jigote)
- 1 pound Beef Chuck or Sirloin (cut into tiny 1/4-inch cubes)
- 3 cups Beef Stock (high quality or homemade)
- 1.5 tablespoons Unflavored Gelatin (essential for the liquid center)
- 3 tablespoons Ají Panca Paste (Bolivian red pepper paste)
- 2 large White Onions (finely minced)
- 2 medium Potatoes (peeled, boiled, and cubed small)
- 2 tablespoons Sugar (to balance the spice)
- 1 teaspoon Cumin and Oregano (each)
The Sweet Pastry Crust (Masa)
- 4 cups All-Purpose Flour (sifted)
- 3/4 cup Butter or Lard (melted and hot)
- 3/4 cup Warm Water (mixed with 1 tsp salt)
- 2 large Egg Yolks (at room temperature)
- 1/2 cup Sugar (for the signature sweet crust)
- 1 teaspoon Achiote (Annatto) Powder (for the deep golden color)
Assembly Extras
- 3 pieces Hard Boiled Eggs (cut into small wedges)
- 12 pieces Black Olives (pitted)
- 1/4 cup Raisins (optional)
👨🍳 Instructions
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1
Prepare the filling (Jigote) one day in advance. Sauté the minced onions in oil until translucent, then add the ají panca paste, cumin, and oregano, cooking for 5 minutes until fragrant.
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2
Add the finely cubed beef to the pan and sear briefly. Pour in the beef stock and sugar. Simmer for 10 minutes.
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3
Dissolve the gelatin in a little cold water and stir it into the hot beef mixture. Remove from heat and fold in the pre-cooked cubed potatoes.
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4
Pour the mixture into a shallow dish, cover, and refrigerate overnight. It must be completely set into a firm gelatinous block before assembly.
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5
To make the dough, place the flour and sugar in a large bowl. In a small pan, heat the lard/butter with achiote powder until sizzling hot, then pour it over the flour. Mix with a wooden spoon.
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6
Add the egg yolks and the warm salted water gradually. Knead until you have a very firm, compact, and smooth dough. Let the dough rest for 30 minutes covered.
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7
Divide the dough into 12-14 equal balls. Roll each ball into a circle about 1/8 inch thick and 5 inches in diameter.
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8
Place a generous spoonful of the chilled, gelatinized filling in the center of a dough circle. Top with a piece of egg, one olive, and a few raisins.
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9
Moisten the edges of the dough with water. Fold the dough over the filling and press the edges together firmly at the top (not the side), creating a 'mohawk' shape.
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10
Crimp the edges using the 'repulgue' technique (braiding) to ensure a tight seal so the juice doesn't leak. Place on a baking sheet with the braid facing up.
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11
Preheat your oven to the highest setting possible (around 500°F / 260°C). This high heat cooks the pastry quickly without melting the filling too fast.
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12
Bake for 15-20 minutes until the crust is deep golden brown and the tips of the braids are slightly charred. Let rest for 5 minutes before serving so the liquid settles.
💡 Chef's Tips
Always prepare the filling 24 hours in advance; if the filling isn't gelatinized, it is impossible to seal the pastry. Do not overwork the dough, but ensure it is firm; a soft dough will collapse in the high heat of the oven. Ensure the oven is extremely hot before putting the salteñas in; this 'shocks' the dough to hold its shape. When sealing, make sure there are no air bubbles inside, as air will expand and cause the salteña to burst. If you can't find Ají Panca, a mix of mild paprika and a pinch of cayenne is a workable substitute.
🍽️ Serving Suggestions
Serve mid-morning (the traditional 'Salteña hour' in Bolivia) with a cold glass of Mocochinchi (peach cider). Pair with a side of Llajwa, the spicy Bolivian salsa made from locoto peppers and tomatoes. Provide plenty of napkins and show guests how to hold the pastry upright to drink the juice first. A hot cup of black coffee or tea balances the sweetness of the crust beautifully. Serve on a small plate with a spoon for those who prefer to scoop out the filling.