Bolivian Salteñas Recipe

Ingredients

• For the dough: For the dough:
• 3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• For the filling: For the filling:
• 1 lb (450g) boneless chicken, cooked and shredded 1 lb (450g) boneless chicken, cooked and shredded
• 1 medium potato, boiled and diced 1 medium potato, boiled and diced
• 1/2 cup (75g) frozen peas 1/2 cup (75g) frozen peas
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the egg wash: For the egg wash:
• 1 egg 1 egg
• 1 tablespoon water 1 tablespoon water

Nutrition

• Calories (kcal / KJ): 285 kcal / 1193 KJ
• Fat: 12g (4g saturated)
• Carbohydrates: 30g (4g sugars)
• Protein: 14g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.
3. 3.
   Make a well in the center of the flour mixture and pour in the yeast mixture and milk. Mix until a dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour or until doubled in size.
5. 5.
   Meanwhile, heat the vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
6. 6.
   Add the shredded chicken, diced potato, frozen peas, cumin, paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the flavors meld together. Remove from heat and let the filling cool.
7. 7.
   Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
8. 8.
   Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball and flatten it into a circle about 6 inches (15cm) in diameter.
9. 9.
   Spoon a generous amount of the cooled filling onto the center of each dough circle. Fold the dough over the filling, pinching the edges to seal. Twist and fold the edges to create a rope-like border.
10. 10.
    Place the filled Salteñas on the prepared baking sheet. In a small bowl, whisk together the egg and water to make the egg wash. Brush the tops of the Salteñas with the egg wash.
11. 11.
    Bake for 25-30 minutes, or until the Salteñas are golden brown and crispy.
12. 12.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked and shredded before adding it to the filling.
• Potatoes — Boil the potatoes until they are tender but not mushy. Dice them into small cubes for even distribution in the filling.
• Frozen peas — Thaw the frozen peas before adding them to the filling to ensure they cook evenly.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the filling.
• Make sure the dough is well-risen before shaping the Salteñas to achieve a light and fluffy texture.
• Serve the Salteñas warm for the best taste and texture.
• You can make the filling in advance and refrigerate it until ready to use.
• Experiment with different fillings such as beef, pork, or vegetarian options to suit your preferences.

Serving advice

Serve the Salteñas as a main course or as a delightful snack. Accompany them with a side of llajwa, a traditional Bolivian spicy sauce, for an extra burst of flavor.

Presentation advice

Arrange the golden-brown Salteñas on a platter, showcasing their twisted edges. Sprinkle some fresh chopped parsley or cilantro on top for a pop of color.