Empanada boliviana con origen atribuido a una inmigrante argentina de Salta en el siglo XIX, la salteña es hoy un icono del desayuno y almuerzo callejero en Bolivia.
International
Salteñas
Salteñas bolivianas tradicionales jugosas, receta auténtica paso a paso con relleno gelificado.
- Bolivia
- Starter
- Light
- medium-high
50 min
Tiempo de Preparación
10
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 14 g
- Carbohydrates 32 g
- Fat 16 g
Story behind the dish
Preparation
Salteñas is a Bolivian preparation with high difficulty. Reserve about 80 minutes in total (50 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of flour.
- Have ready: 100 g of butter.
- Have ready: 1 tablespoon of sugar.
- Have ready: Warm water with unflavored gelatin dissolved.
- Have ready: 400 g of beef, cut into small cubes.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare a stew (stuffing) by sautéing onion with chili
Prepare a stew (stuffing) by sautéing onion with chili, add the meat and potatoes in small cubes, cook with broth and spices until it thickens like a juicy stew. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. In demanding recipes, do not improvise times: precision makes the difference. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.In demanding recipes, do not improvise times: precision makes the difference.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
-
Add dissolved flavorless gelatin to the still hot stew so that at…
Add dissolved flavorless gelatin to the still hot stew so that it partially solidifies as it cools (key to the characteristic juice). Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step.In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Refrigerate the filling for several hours until it is firm as a jelly.
Refrigerate the filling several hours until it is firm as a jelly. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Prepare the dough by mixing flour
Prepare the dough by mixing flour, butter, sugar and warm water until you obtain a smooth dough, let it rest. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. In demanding recipes, do not improvise times: precision makes the difference. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. In demanding recipes, do not improvise times: precision makes the difference.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Stretch the dough
Stretch the dough, cut circles and fill with the gelled stew, olive and hard-boiled egg, close with a braided repulgue. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. In demanding recipes, do not improvise times: precision makes the difference. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.In demanding recipes, do not improvise times: precision makes the difference.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Bake at 200°C for 20-25 minutes until golden.
Bake at 200°C for 20-25 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. In demanding recipes, do not improvise times: precision makes the difference. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. In demanding recipes, do not improvise times: precision makes the difference.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Chef's tips
- The gelatin in the filling is the secret so that the salteña is juicy inside when baked, without it the filling remains dry.
- Seal the repulgue very well so that the juice does not escape during baking.
Variations
- Chicken sauté.
- Vegetarian version with vegetables and cheese.
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