Bolivia / Snacks
Salteñas
Baked pastries whose filling stays liquid inside. The Bolivian mid-morning snack.
Ingredients
- Flour600 g
- Butter150 g
- Sugar3 tbsp
- Achiote or paprika2 tsp
- Beef, finely diced500 g
- Potatoes, diced, boiled300 g
- Green peas150 g
- Onion3
- Gelatine20 g
- Beef stock500 ml
- Ají or hot paprika2 tsp
- Ground cumin1 tsp
- Eggs, boiled, in wedges3
- Olives12
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Fry the onion with the ají and cumin, add the beef and cook through. Pour in the stock and simmer ten minutes.
Dissolve the gelatine in a couple of spoons of hot water and stir it into the stew with the potato and peas.
Cool the filling and refrigerate it for at least four hours; it has to set to a firm jelly.
Knead a dough from the flour, softened butter, sugar, achiote, salt and warm water. Rest it half an hour.
Roll fifteen-centimetre rounds. On each go a spoon of the cold jelly, a wedge of egg and an olive.
Seal the seam in a plait along the top and stand the pastries seam-up. Any gap means the broth escapes.
Bake at 220 °C for twenty-five minutes. The high heat is what sets the pastry before the jelly melts.
