Salteñas - Bolivia 🇧🇴 Around the World - Episode 21

Boil chicken breast in water until cooked. Shred chicken and reserve 3 cups of the broth.

Sauté onion, green peppers, garlic, parsley, and habaneros for 3-4 minutes. Add shredded chicken, 3 cups of broth, peas, raisins, potatoes, sugar, salt, black pepper, cumin, oregano, and bay leaf. Simmer for 5 minutes.

Mix gelatine with 3 tablespoons of water and let sit.

After simmering, adjust seasoning, remove bay leaf, add gelatine, cook for 1 more minute, then turn off heat.

Cool slightly, transfer to an airtight container, add eggs, mix, and chill for at least 4 hours or overnight.

Mix flour, sugar, salt, annatto, egg yolk, and lard. Add water and mix until combined.

Knead on a floured surface for 10 minutes until smooth. Let rest for 20 minutes under a damp cloth.

Divide dough into 20 portions, form into balls, and let rest for 20 minutes covered with a damp cloth.

Roll each ball on a floured surface into 12 cm discs, ¼ cm thick.

Store discs in an airtight container in the refrigerator for 2 hours.

Take out 5 empanada discs at a time. Wet edges if floury.

Place 1½ tablespoons of filling and an olive on each disc. Seal by pressing edges and removing air. Fold edges into a triangle shape to seal completely.

Place salteñas on a greased baking tray, seal side up, with 5 cm space between each.

Brush with a mixture of 1 egg white and 2 tablespoons of water.

Preheat oven to 245°C and bake for 20 minutes.

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