SALTEÑAS BOLIVIANAS DE POLLO PICANTE

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is a healthier fat option.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are often more affordable.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: none

Tofu can provide a similar texture for a vegetarian option.

Peel and wash a potato; cut into very small pieces and boil for 5 minutes, then reserve.

Remove seeds from 2 red chili peppers, rinse, and blend with a little water; reserve.

Clean and chop 3 medium onions and 1 garlic.

Sauté onions and chopped garlic in a pan with hot oil; add salt.

Once the onion is transparent, add the cooked and shredded chicken; stir until mixed.

Add cumin, black pepper, and oregano; stir to integrate flavors.

Add the reserved red chili and mix well.

Add broth from cooked chicken to enhance flavor, then add 1/2 concentrated chicken broth and 1 teaspoon of sugar.

Add the reserved cooked potato, a little parsley, and raisins; stir to mix well.

Soak neutral gelatin sheets in cold water for 7 minutes, then add to the sofrito and stir to integrate.

Place the sofrito in a container and refrigerate overnight.

In a container, melt butter with turmeric over minimum heat until dissolved.

In a separate container, combine flour, salt, and sugar; stir well and make a hole in the center.

Gradually add the melted butter to the flour mixture and integrate with a spatula.

Once it becomes difficult to mix with the spatula, use clean hands to knead out lumps of butter.

Add warm water in small doses while kneading; the dough will initially be sticky but will change texture as you knead.

Knead the dough for about 15 to 16 minutes until manageable; cover with plastic wrap and tap to help it grow and compact.

Divide the dough into small portions and make balls of similar size; cover to prevent drying out and refrigerate overnight (6 hours is sufficient).

Prepare the filling with boiled egg, olives, and a beaten egg.

Heat the dough to make it easier to stretch with a rolling pin into circular shapes.

Place a piece of boiled egg, an olive, and a spoonful of filling in the center of each dough circle; do not overfill.

Press the edges to seal the salteñas, leaving an end to remove air inside.

Fold the pleat in an enveloping way, sealing well to prevent bursting in the oven.

Once assembled, freeze the salteñas for a couple of hours.

Remove from the freezer, place on a tray, and brush with egg.

Cook in a very hot oven at 250 degrees Celsius for 20 minutes, cooking up and down.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens