Authentic Bolivian Salteñas Recipe / How to Make Juicy Salteñas at Home

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine is often cheaper.

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers provide a similar briny flavor, while black olives are usually less costly.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat adds fiber, while cake flour can be less expensive.

In a large bowl, whisk together the flour, salt, sugar, and yeast.

Add the softened butter and work it in with your fingertips until the mixture looks like coarse crumbs.

Slowly pour in the warm water while mixing until a soft dough comes together.

Turn it out onto a clean surface and knead for about 8 to 10 minutes until it is smooth and elastic.

Place it in a bowl, cover it, and let it rest in a warm spot for about an hour or until it has doubled in size.

Heat a tablespoon of oil in a large skillet over medium heat.

Add the onions and garlic and sauté until they're soft and fragrant.

Add the beef cubes and cook until they're browned on all sides.

Sprinkle in the cumin, paprika, black pepper, and salt, and stir to coat everything.

Toss in the chopped tomato, red bell pepper, and diced potatoes, and stir for a few minutes.

Pour in the beef broth and let this simmer gently for about 10 minutes until the potatoes are tender.

Stir in the peas, chopped hard-boiled eggs, raisins, and olives, and mix it all together.

Sprinkle in the teaspoon of sugar and let the filling cool down completely.

Punch down the risen dough to release the air.

On a lightly floured surface, roll the dough into a log and divide it into equal golf ball-sized portions.

Roll one piece into a circle about 4 inches across and spoon about two tablespoons of filling into the center.

Fold the dough over the filling to create a half moon shape and pinch the edges together tightly.

Create a crimped ropelike seal along the top to lock in the juices.

Repeat this with all your dough portions.

Preheat your oven to 200° C (390° F).

Line a baking sheet with parchment paper and arrange the salteñas on it.

Whisk an egg and brush it lightly over each pastry.

Bake for 20 to 25 minutes until puffed up and golden brown.

Let the salteñas cool on the tray for about 5 to 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens