Bringing Bolivian Saltenas from the Andes to Your Kitchen 🥟

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while maintaining flavor.

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers provide a similar briny flavor, while black olives are often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu offers protein without cholesterol, while chickpeas are budget-friendly.

Boil skinless chicken breasts in a pot of water and skim off foam.

Simmer chicken for 15 minutes, then cool and shred it with two forks.

Finely dice onion, carrot, and potato for the stew base.

Heat oil in a heavy pot and add cumin, oregano, and paprika to infuse.

Add Aji pepper paste and diced veggies to the spice mix and stir.

Squeeze in lime juice, add butter, salt, and pepper, and stir.

Return the shredded chicken and the chicken broth to the pot and simmer for a few minutes.

Stir in gelatin into the warm stew to help it set.

Add green peas and fresh cilantro after the stew has cooled slightly.

Transfer the stew to a casserole pan to cool faster for at least 2 hours in the fridge.

Melt butter and mix with hot water, then combine with flour, salt, sugar, and egg to make the dough.

Cover the dough and let it rest for at least 15 minutes.

Divide dough into ping-pong sized balls and roll out into discs.

Place a tablespoon of filling, sliced hard-boiled egg, and olives in the center of each disc.

Seal the edges and pleat to form the salteña shape.

Place salteñas on a lined baking sheet and brush with egg wash.

Preheat oven to 475°F (250°C) and bake for around 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens