There’s a certain warmth that fills my kitchen when I prepare Bolivian Salteñas, those delightful baked empanadas that encapsulate the essence of comfort. The first whiff of sautéed onions and garlic awakens my senses, transporting me to bustling street markets in Bolivia, where the aroma of spicy, savory fillings dances in the air.
As I gather the ingredients, I can’t help but feel excited about this culinary adventure. Salteñas are not just a treat for the taste buds; they’re a social experience too. Perfect for sharing with friends and family, these charming pockets of goodness are the ideal centerpiece for gatherings or a cozy dinner at home.
What makes this recipe truly special is the balance of flavors – from the tender chicken to the sweet raisins and a touch of heat from the habaneros – all wrapped in a flaky, golden crust that’s incredibly satisfying to bite into. They may sound fancy, but creating these beauties at home is easier than you think. So, roll up your sleeves and let’s dive into this delectable journey of flavor and tradition!
Why are Salteñas so Irresistible?
Flavor Explosion: Each bite delivers a burst of flavors, from savory chicken to sweet raisins and a hint of heat from habaneros.
Versatile Delight: Perfect for appetizers, snacks, or a main dish, they fit any occasion and can easily be customized.
Comforting Warmth: The flaky, golden crust wraps around a warm, juicy filling that brings comfort, making them ideal for cozy gatherings.
Homemade Charm: Unlike fast food, making salteñas allows you to infuse love and tradition into every batch, creating a memorable meal.
Easy to Make: With a little prep and patience, you’ll impress your friends and family with your homemade Bolivian treat!
Salteñas Ingredients
For the Filling
• ½ chicken breast, skinless and boneless – Boil it for a tender filling that’s full of flavor.
• 2 quarts water – Essential for cooking the chicken and creating a rich broth.
• 2 teaspoons vegetable oil – Used to sauté the veggies, giving great depth to the flavor.
• ½ onion, minced – Onions add sweetness and aroma to the savory filling.
• 1 garlic clove, minced – For that beloved garlicky punch that enhances all the other flavors.
• ½ bell pepper, chopped – Adds sweetness and color; feel free to use any bell pepper variety.
• 2 tablespoons parsley, minced – Fresh parsley brightens the filling with a bit of herbal flair.
• 2 habaneros, minced – Adds a kick – adjust based on your heat tolerance!
• ¼ cup green peas, peeled and cooked – Adds a pop of sweetness and texture.
• ½ cup raisins – These little gems bring a touch of sweetness to balance the savory ingredients.
• 1 potato, peeled and diced – Makes the filling heartier and gives it a creamy texture.
• 1-½ tablespoon sugar – Just a hint to enhance the flavor complexity of the filling.
• 1 teaspoon salt – Essential for seasoning – don’t skip it!
• ½ teaspoon black pepper – A dash to complement the other spices.
• ¼ teaspoon cumin, ground – For an earthy, warm flavor that sings in the filling.
• 1 tablespoon dried oregano – Adds a touch of herbal freshness typical in traditional recipes.
• 1 bay leaf – Infuses delicious flavor during the simmering process.
• 1-½ tablespoons unflavored gelatin – Helps to bind your filling and keeps it from falling apart.
• 3 tablespoons water – Needed to dissolve the gelatin.
• 2 hard-boiled eggs, peeled and diced – Adds richness and a surprising element to every bite.
• 20 green olives – For a briny bite that elevates the filling.
For the Dough
• 500 grams flour (4 cups) – The base of your dough for a perfectly flaky crust.
• 170 grams sugar (¾ cups) – Just a touch to promote browning and flavor in the crust.
• 1 teaspoon salt – Necessary to enhance the dough’s taste.
• 2 tablespoons urucú – Adds a beautiful color to your crust and a subtle flavor.
• 1 egg yolk – For enriching the dough and helping to achieve a golden finish.
• 113 grams lard or butter (½ cup) – Gives the dough its flaky texture; use butter for a richer flavor.
• 190 grams water (¾ cup + 1 tablespoon) – Hydrates the dough for the right consistency.
With these Salteñas ingredients in hand, you’re well on your way to crafting a delightful Bolivian treasure right in your own kitchen! Enjoy the process and the memories you’ll create along the way.
How to Make Salteñas
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Boil the Chicken: In a pot, add the chicken breast and 2 quarts of water. Boil until the chicken is cooked through. Remove it, allow it to cool, then shred the chicken. Strain the broth and reserve 3 cups for later.
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Sauté the Veggies: Clean the pot and heat the vegetable oil. Sauté the minced onion, bell pepper, garlic, parsley, and habaneros for about 3 to 4 minutes until they’re fragrant and tender.
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Combine the Filling: Mix in the shredded chicken, reserved chicken broth, green peas, raisins, diced potatoes, sugar, salt, black pepper, cumin, oregano, and the bay leaf. Once it starts to boil, lower the heat and let it simmer for 5 minutes.
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Prepare the Gelatin: In a small bowl, combine the gelatin with 3 tablespoons of water and let it sit for a couple of minutes until it blooms.
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Add Gelatin to Filling: After simmering for 5 minutes, taste and adjust seasoning if necessary. Remove the bay leaf, add the bloomed gelatin, mix well, and cook for an additional minute before turning off the heat.
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Chill the Filling: Allow the filling to cool slightly before transferring it to an airtight container. Stir in the diced hard-boiled eggs, mix, and chill in the refrigerator for at least 4 hours or overnight for the best flavor.
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Make the Dough: In a large bowl, combine the flour, sugar, salt, urucú, egg yolk, and lard. Gradually mix in the water until combined.
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Knead the Dough: On a floured surface, knead the dough for about 10 minutes until it’s smooth. Cover with a damp cloth and let it rest for 20 minutes.
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Portion the Dough: Divide the dough into 20 equal pieces, weighing about 50 grams each, ensuring uniformity for baking.
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Shape the Empanada Discs: Roll each portion into a ball, then flatten it on a floured surface until you reach a diameter of about 12 centimeters (4.7 inches) with a thickness of ¼ centimeter (about ⅛ inch).
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Refrigerate the Discs: Store the empanada discs in an airtight bag or container in the refrigerator for 2 to 3 hours to firm up.
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Prepare for Filling: When you’re set to fill, remove 5 empanada discs at a time. Moisten the edges of the dough with a little water to help seal.
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Fill the Salteñas: Place one empanada disc in your hand or on a plate. Add 1½ tablespoons of the filling and an olive. Bring the edges together, pinching to seal, leaving a 1-centimeter (¼ inch) gap at one end.
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Seal the Salteñas: Gently press the salteña to remove any air and seal the opening. Fold the edge into a triangle and continue folding around until secure.
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Prepare for Baking: Arrange the salteñas on a greased baking tray with the sealed side facing up, leaving a 5-centimeter (2 inches) space between each.
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Brush and Bake: Brush each salteña with a mixture of 1 egg white and 2 tablespoons of water. Preheat your oven to 245°C (470°F) and bake the salteñas for about 20 minutes until golden brown.
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Serve Hot: Remove from the oven and serve the salteñas warm, reveling in their delightful aroma and flavor.
Optional: Serve with a tangy sauce for dipping.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Salteñas
Fridge: Store leftover salteñas in an airtight container for up to 3 days to maintain freshness and prevent drying out.
Freezer: For longer storage, freeze salteñas in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
Reheating: To reheat, bake directly from frozen at 190°C (375°F) for 25-30 minutes until heated through and crispy.
Thawing: If thawed overnight in the fridge, follow the same reheating instructions, ensuring they stay delicious and flaky!
Salteñas Variations & Substitutions
Feel free to spin your own magic into this recipe and make it your own!
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Vegetarian: Substitute the chicken with roasted vegetables or mushrooms for a hearty, plant-based filling.
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Gluten-Free: Use a 1:1 gluten-free flour blend in place of regular flour for a gluten-free dough that everyone can enjoy.
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Extra Heat: Add diced jalapeños or serrano peppers instead of habaneros for a different heat profile that packs a punch.
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Cheesy Twist: Mix in shredded cheese, such as mozzarella or queso fresco, into the filling for a creamy, indulgent surprise.
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Sweet Combo: Try adding chopped dried apricots or figs instead of raisins for a unique sweetness that complements the savory flavors.
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Spice Blend: Experiment with spices like smoked paprika or chili powder in the filling for an exciting depth of flavor.
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Baking Method: For a crispy texture, consider pan-frying the salteñas in a little oil before baking.
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Herb Infusion: Swap parsley for fresh cilantro or basil for a different herbal note that changes the flavor profile entirely.
With these ideas in mind, you can enjoy an array of salteñas that tantalize your taste buds with every bite!
Make Ahead Options
These Salteñas are perfect for meal prep enthusiasts looking to save time! You can prepare the filling up to 24 hours in advance; simply cool it after cooking and store it in an airtight container in the refrigerator. The empanada dough can also be made ahead and refrigerated for 2 to 3 hours or even frozen for longer storage (up to 3 months). When it’s time to serve, simply take the chilled filling and dough out, assemble your salteñas, and bake them fresh for a delightful homemade treat. This way, you can enjoy restaurant-quality results with minimal effort on busy weeknights!
What to Serve with Bolivian Salteñas?
Transform your meal into a vibrant feast with delightful accompaniments that elevate the flavors of these delightful baked empanadas.
- Fresh Green Salad: A bright mix of leafy greens with a tangy vinaigrette balances the savory notes of the salteñas perfectly.
- Spicy Aji Sauce: A zesty sauce made from tomatoes and hot peppers provides a fiery kick that ignites the palate alongside the sweet and savory filling.
- Cilantro Lime Rice: Fluffy rice tossed with cilantro and a squeeze of lime complements the salteñas, offering a refreshing contrast with every bite.
- Creamy Avocado Dip: Smooth, rich avocado dip serves as a cool counterbalance to the warm, spicy empanadas, enhancing the flavor experience.
- Chilled Beer: A light lager or pale ale pairs beautifully with salteñas, cutting through their richness while complementing their savory characteristics.
- Sweet Plantains: Fried ripe plantains add a delightful sweetness, offering a contrasting texture that elevates your meal to a new level of indulgence.
- Tropical Fruit Salad: An assortment of sweet, juicy fruits brings a refreshing touch to your dinner table, cleansing the palate between bites of flavorful salteñas.
- Mango Lassi: This creamy yogurt drink not only cools down any spice but also adds a sweet and tangy flavor that harmonizes beautifully with the dish.
- Classic Bolivian Chicha: This fermented corn drink echoes the traditional flavors of Bolivia and enhances your salteñas, making for an authentic dining experience.
Expert Tips for Making Salteñas
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Perfect Chicken: Ensure the chicken is fully cooked and tender for a juicy filling. Avoid overcooking, as this can make the meat dry.
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Chill the Filling: Allow the filling to cool and chill, enhancing flavors and making it easier to handle. Patience pays off while preparing salteñas!
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Dough Consistency: The dough should be smooth and pliable. Avoid adding too much flour when kneading, which can result in a tough crust instead of a flaky one.
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Seal Carefully: To prevent leaks during baking, make sure the edges of the dough are well-moistened and sealed tightly. Leave a gap when pinching to allow for expansion.
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Baking Temperature: Preheat your oven properly to 245°C (470°F) for the ideal golden crust on your salteñas. Check frequently toward the end of baking to avoid over-browning.
By following these tips, you’ll master the art of making salteñas and impress everyone at your next gathering!
Salteñas Recipe FAQs
What’s the best way to select ripe ingredients for my Salteñas?
Absolutely! When choosing your chicken breast, look for meat that is pink and firm, with no dark spots or blemishes. For the bell pepper, select ones that are shiny and feel heavy for their size. Fresh herbs like parsley should be vibrant green and fragrant, while habaneros should be bright and firm, with no wrinkling. This ensures the best flavor for your delicious Salteñas!
How should I store leftover Salteñas?
Very simply! Store any leftover Salteñas in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. To prevent them from drying out, you can also lightly wrap them in foil before placing them in the container.
Can I freeze Salteñas, and how do I do it?
Yes, you can! To freeze your Salteñas, first place them in a single layer on a baking sheet, ensuring they don’t touch each other. Freeze them for about 1 hour until solid, then transfer them to a freezer bag or airtight container for storage. They can be kept in the freezer for up to 3 months. When ready to enjoy, bake them straight from frozen at 190°C (375°F) for about 25-30 minutes until piping hot!
What should I do if my Salteñas leak while baking?
Don’t worry, this happens! Make sure the edges of each dough disc are well-moistened before sealing, and pinch them tightly to avoid leaks. If you find a leak, sprinkle a little flour on the exposed filling before baking; this can help prevent further leaking. In the future, ensuring your filling isn’t too wet will help maintain a perfect seal.
Are Salteñas appropriate for those with dietary restrictions?
Absolutely! Salteñas can be modified to accommodate various dietary needs. Feel free to use gluten-free flour for the dough if you’re gluten-sensitive. For a vegetarian option, substitute the chicken with cooked lentils or chopped mushrooms, and be sure to include your favorite veggies. Always check for local allergies concerning certain ingredients like olives or habaneros when sharing with friends and family!
How long should I chill the filling before assembling the Salteñas?
I recommend chilling the filling for at least 4 hours or even overnight. This helps the flavors meld beautifully and allows the gelatin to set, making it easier to handle and ensuring deliciously flavorful Salteñas. The more the merrier when it comes to letting those flavors develop!
Delicious Salteñas: Make Authentic Bolivian Baked Empanadas Today
Ingredients
Equipment
Method
- Boil the Chicken: In a pot, add the chicken breast and 2 quarts of water. Boil until cooked through. Remove, let cool, then shred. Strain the broth for later.
- Sauté the Veggies: Clean the pot and heat the vegetable oil. Sauté minced onion, bell pepper, garlic, parsley, and habaneros for 3-4 minutes until fragrant.
- Combine the Filling: Mix in shredded chicken, reserved broth, green peas, raisins, diced potatoes, sugar, salt, black pepper, cumin, oregano, and bay leaf. Boil then simmer for 5 minutes.
- Prepare the Gelatin: In a small bowl, combine gelatin with 3 tablespoons of water and let sit until it blooms.
- Add Gelatin to Filling: After simmering, adjust seasoning if necessary. Remove bay leaf, add gelatin, mix well, and cook for an additional minute before turning off heat.
- Chill the Filling: Allow filling to cool before transferring to an airtight container. Stir in diced hard-boiled eggs and chill in refrigerator for at least 4 hours or overnight.
- Make the Dough: In a large bowl, combine flour, sugar, salt, urucú, egg yolk, and lard. Gradually mix in water until combined.
- Knead the Dough: On a floured surface, knead dough for about 10 minutes until smooth. Cover and let rest for 20 minutes.
- Portion the Dough: Divide dough into 20 equal pieces, weighing about 50 grams each.
- Shape the Empanada Discs: Roll each portion into a ball, then flatten to a diameter of about 12 centimeters with a thickness of ¼ centimeter.
- Refrigerate the Discs: Store empanada discs in an airtight bag or container in the refrigerator for 2-3 hours to firm up.
- Prepare for Filling: When ready to fill, remove 5 empanada discs at a time. Moisten edges of the dough with a little water.
- Fill the Salteñas: Place one empanada disc in hand or on a plate. Add 1½ tablespoons of filling and an olive. Pinch edges to seal, leaving a 1-centimeter gap.
- Seal the Salteñas: Press to remove air and seal. Fold edge into a triangle and continue folding around until secure.
- Prepare for Baking: Arrange salteñas on a greased tray with the sealed side up, leaving 5-centimeter spaces between each.
- Brush and Bake: Brush each salteña with a mixture of 1 egg white and 2 tablespoons of water. Preheat oven to 245°C and bake for about 20 minutes until golden brown.
- Serve Hot: Remove from oven and serve salteñas warm.