Salteñas (Bolivian Baked Empanadas Recipe) Recipe with Chef Ranveer Brar

Prepare the dough by mixing 250 grams of flour, salt, sugar, and water, then let it rest for 15 minutes.

For the filling, sauté butter, cumin, and chopped potatoes in a pan for 5 minutes.

Add green peas, vegetable stock, and chilli paste to the sautéed potatoes, then mix well.

Incorporate 50 grams of melted gelatine into the filling mixture to help it set.

Let the filling cool and then place it in the refrigerator for 2 hours to firm up.

Roll out the dough into small circles, fill with the prepared filling, and seal them tightly.

Deep fry the sealed salteñas in medium hot oil until golden brown, about 15-20 minutes.

Equipment Needed

Dietary

Allergens