Salteña de Carne Recipe: Bolivian-Style Beef Empanadas
Bolivian beef-filled Salteñas are savory empanadas known for their distinctive shape and juicy filling.
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Instructions
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Preheat the oven to 375F.
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Dice potatoes into 1/2-inch cubes.
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Boil chicken or beef stock, cook potatoes until tender, then drain and reserve the broth.
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Heat vegetable oil in a skillet, brown the beef, remove it, and drain all but 2 tablespoons of fat.
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Sauté onion, bell pepper, and aji panca paste in the skillet for 3-4 minutes until softened.
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Add cumin, paprika, and oregano, then sauté for several minutes.
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Return the beef to the skillet, stir for 2-3 minutes, then add the reserved broth and season with salt and pepper.
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Simmer the beef and vegetables over low heat for 30-40 minutes until tender, adding more broth if needed.
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Re-season, then stir in cooked potatoes and peas until heated through.
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Dissolve gelatin in water, add to the beef mixture, stir well, then transfer to a casserole dish and refrigerate until completely cooled.
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Combine flour in a large bowl.
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Heat butter, vegetable shortening, and achiote in a saucepan, then add to the flour, stirring until crumbly.
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In the same saucepan, heat water with sugar and salt until dissolved and hot.
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Stir the hot sugar-salt mixture and an egg into the flour mixture.
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Knead the mixture into a smooth dough, adding 1-2 tablespoons of water if needed, then let it rest for 30-60 minutes.
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Divide the dough into 2-ounce balls, flatten each, and let rest for 5 minutes.
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Roll each dough round into a 5-6 inch oval, about 1/8 inch thick.
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Place 2 tablespoons of chilled filling and an olive in the center of each dough round.
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Fold the dough in half over the filling, then pinch and twist the edges to seal and create a braided look.
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Place the salteñas on a baking sheet and bake for 20-25 minutes until golden brown, then let rest before serving.