Bolivian Salteña
Bolivian Saltena
Bolivia's beloved national breakfast pastry — a sealed, crescent-shaped golden baked pastry filled with a slow-cooked stew of beef or chicken, potato, pea, olive and hard-boiled egg in a thick, gelatinous jelly (jigote) that melts into a soup when the pastry is baked. The supreme challenge is eating it without spilling — tilt, bite from the top, and sip.
- Total
- 50 min
- Serves
- 12
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Jigote: cook beef with onion, cumin, paprika and oregano. Add stock and potatoes. Simmer 20 minutes. Dissolve gelatine in hot stock; stir into the filling with peas. Cool to room temperature; refrigerate until it sets into a firm jelly. This must be cold and solid before filling the dough.
About 5 min
Dough: mix flour, annatto, salt, lard and egg yolks. Add water gradually to form a smooth, pliable dough. Rest 30 minutes.
About 14 min
Roll to 3mm. Cut 15 cm rounds. Place 2 tbsp cold jelly filling in the centre, add a piece of egg and an olive.
About 14 min
Fold to a half-moon; crimp tightly in the traditional repulgue braid pattern to seal (a leaking salteña is a failure).
About 14 min
Brush with egg yolk mixed with annatto. Bake at 230°C/450°F for 18–20 minutes until deep golden. Rest 5 minutes — the filling will be hot and liquid inside.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 18 g
- Carbs
- 42 g
- Fat
- 16 g
- Fibre
- 3 g
- Sugar
- 3 g
- Sodium
- 580 mg
Contains: gluten, eggs, soy
You might also cook
Recipe by Boon Tools.