Bolivian Salteñas have a special place in my heart, and I’m so excited to share this authentic Bolivian salteñas recipe with you! I first tried them years ago from a street vendor in La Paz, and the warm, slightly sweet dough giving way to a savory, juicy chicken filling was pure magic. The aroma of spices and the vibrant colors of the filling are unforgettable. These aren’t just pastries; they’re little pockets of Bolivian happiness. Forget store-bought; making these homemade Bolivian salteñas is totally achievable, and the reward is incredible. Let’s get cooking!
What are Bolivian Salteñas?
Bolivian salteñas are a beloved savory pastry, often described as a type of baked empanada, that’s a staple in Bolivia. These delightful treats are characterized by their slightly sweet, flaky dough and a rich, juicy filling, typically made with chicken or beef, potatoes, carrots, peas, olives, and raisins. What makes them truly special is their unique texture and the perfect balance of sweet and savory flavors. You’ll often find them enjoyed as a mid-morning snack, a popular form of Bolivian street food, or as part of a festive meal. The vibrant colors and aromatic spices in the filling make them a true culinary experience.
Why You’ll Love This Bolivian Salteñas Recipe
Get ready to fall in love with these amazing treats! Here’s why this salteñas recipe easy to follow will become a favorite:
- Irresistibly flaky and slightly sweet dough
- Juicy, flavorful chicken filling with a delightful mix of textures
- Perfect balance of sweet and savory notes in every bite
- A taste of authentic Bolivian cuisine right in your own kitchen
- Impress your friends and family with these homemade Bolivian salteñas
- A versatile snack or light meal, perfect for any time of day
- Detailed instructions ensure success, even for beginners
- Customizable filling options to suit your preferences
Ingredients for Authentic Bolivian Salteñas
Gathering these ingredients is the first step to creating delicious homemade Bolivian salteñas. The combination of simple pantry staples and a few key additions creates that signature Bolivian flavor.
- For the Filling:
- 2 cups shredded cooked chicken breast – the base for our savory filling
- 1 cup diced potatoes – about ½-inch cubes for tenderness
- 1 cup diced carrots – also ½-inch cubes, adding sweetness and color
- 1 cup frozen peas – for a pop of green and freshness
- ½ cup diced green olives – provides a briny counterpoint
- ½ cup raisins – for that essential touch of sweetness
- 1 medium yellow onion, finely chopped – about 1 cup, forms our aromatic base
- 2 cloves garlic, minced – essential for depth of flavor
- 2 tablespoons olive oil – for sautéing the aromatics
- 1 teaspoon ground cumin – a warm, earthy spice
- 1 teaspoon paprika – for color and mild flavor
- 1 teaspoon chili powder – adds a gentle warmth
- 1 teaspoon turmeric – for vibrant color and subtle earthiness
- ½ cup chicken broth – to create a moist filling
- ¼ cup fresh cilantro, chopped – for a burst of freshness at the end
- For the Dough:
- 3 cups all-purpose flour – the foundation of our pastry
- ½ cup lukewarm water – to bring the dough together
- 1 teaspoon salt – enhances all the flavors
- ½ cup unsalted butter, softened – crucial for that flaky texture
- 1 tablespoon granulated sugar – just a touch to balance the savory elements
- Optional: 1 egg, beaten (for egg wash) – for a beautiful golden sheen
Preparing the Flavorful Salteña Filling
Let’s create the heart of your Bolivian salteñas! Start by heating 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium yellow onion, finely chopped, and 2 cloves garlic, minced, sautéing until they become wonderfully fragrant and tender, about 2-3 minutes. Next, toss in the 2 cups shredded cooked chicken breast, 1 cup diced potatoes, 1 cup diced carrots, 1 cup frozen peas, ½ cup diced green olives, and ½ cup raisins. Cook this mixture for about 5 minutes, allowing the flavors to meld. Stir in 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon chili powder, and 1 teaspoon turmeric. Pour in ½ cup chicken broth and let it simmer for another 5 minutes, creating a moist, luscious filling. Finally, stir in ¼ cup fresh cilantro, chopped, for a burst of freshness. This filling is the soul of our authentic Bolivian salteñas!
Crafting the Perfect Salteña Dough
Now for the dough that makes these Bolivian empanadas salteñas so special! In a large bowl, combine 3 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon granulated sugar. Add ½ cup unsalted butter, softened, and work it into the flour mixture with your fingertips or a pastry blender until it resembles coarse crumbs. Gradually drizzle in ½ cup lukewarm water, mixing until a cohesive dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it’s smooth and elastic. This kneading develops the gluten, which is key for our flaky pastry. Cover the dough with plastic wrap and let it rest for at least 15 minutes; this resting period makes it easier to roll out.
Assembling and Baking Your Salteñas
It’s time to bring your Bolivian salteñas to life! Divide the rested dough into 8 equal portions. On a lightly floured surface, roll each portion into a circle about 4-5 inches in diameter. Place a generous spoonful of the prepared filling in the center of each dough circle. Carefully fold the dough over the filling to create a half-moon shape. Crimp the edges firmly to seal, ensuring no filling escapes during baking. For that beautiful, golden finish on your recipe for Bolivian baked empanadas, you can brush the tops with an optional egg wash (1 beaten egg). Arrange the assembled salteñas on a parchment-lined baking sheet and bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until they are beautifully golden brown and puffed.
Pro Tips for the Best Homemade Bolivian Salteñas
Want to elevate your salteña game? I’ve picked up a few tricks over the years that make a world of difference when making these traditional Bolivian salteñas. These simple tips will help ensure your pastries turn out perfectly every time, just like you’d find them in Bolivia!
- Don’t rush the dough resting period; it’s crucial for elasticity and easy handling.
- Ensure your filling is moist but not watery, as excess liquid can cause leaks.
- Bake on parchment paper to prevent sticking and ensure even browning.
- Let the salteñas cool slightly after baking so the filling sets up nicely.
What’s the secret to perfect Bolivian salteñas?
The real magic lies in the dough-to-filling ratio and ensuring the dough is tender yet flaky. A slightly sweet dough perfectly complements the savory filling, creating that signature sweet-and-savory balance that makes Bolivian salteñas so addictive.
Can I make Bolivian salteñas ahead of time?
Yes, you absolutely can! You can prepare the filling and dough a day in advance and store them separately in the refrigerator. Assemble the salteñas just before baking for the best texture.
How do I avoid common mistakes with Bolivian salteñas?
A common pitfall is overworking the dough, which makes it tough. Also, be careful not to overstuff them, as this can lead to leaks during baking. Ensure your oven is properly preheated for that golden-brown crust.
Variations of Bolivian Salteñas You Can Try
While the classic chicken filling is divine, exploring different variations of Bolivian salteñas can be incredibly fun! For a delicious vegetarian option, try swapping the chicken for a hearty mix of black beans, corn, and diced bell peppers, seasoned just right. If you love a bit of heat, adding finely diced jalapeños or a pinch of crushed red pepper flakes to the filling will create delightfully spicy Bolivian salteñas. For a completely different flavor profile, consider incorporating spices like curry powder or garam masala for an Indian-inspired twist. You can even add diced apples or pears to the traditional filling for a wonderful sweet and savory contrast, making your homemade Bolivian salteñas truly unique!
Best Ways to Serve Bolivian Salteñas
Serving these wonderful Bolivian savory pastries is an experience in itself! Traditionally, salteñas are enjoyed mid-morning, often paired with a cup of hot coffee or a refreshing fruit juice. They are perfect on their own as a satisfying snack, but they also shine when served alongside a simple fresh salad to provide a crisp contrast to the rich pastry. For a more substantial meal, consider serving them with crispy plantains or a side of garlic bread. If you’re looking for something to drink, a light craft beer or a warm cup of chai tea makes for an interesting pairing that complements the sweet and savory notes of the Bolivian salteñas recipe.
Nutrition Facts for Bolivian Salteñas
Indulging in these delicious Bolivian salteñas comes with a breakdown of their nutritional content. Each pastry offers a satisfying taste of Bolivia, and understanding the numbers can help you enjoy them mindfully.
- Serving Size: 1 salteña
- Calories: 250 kcal
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Sugar: 2 g
- Protein: 12 g
- Sodium: 350 mg
- Cholesterol: 30 mg
Nutritional values are estimates and may vary based on specific ingredients used in your homemade Bolivian salteñas.
How to Store and Reheat Bolivian Salteñas
Proper storage is key to enjoying your delicious homemade Bolivian salteñas later! Once your baked salteñas have cooled completely to room temperature, place them in an airtight container. They will stay fresh in the refrigerator for about 3 to 4 days. If you want to make a larger batch and save some for future cravings, you’re in luck! You can freeze the unbaked salteñas for up to 3 months. Simply arrange them on a baking sheet so they aren’t touching, freeze until solid, then transfer them to a freezer-safe bag or container. For reheating, baked salteñas are best revived in a preheated oven at 300°F (150°C) for about 10-15 minutes until warmed through and the crust is crisp again. If reheating from frozen, add a few extra minutes to the baking time.
Frequently Asked Questions About Bolivian Salteñas
Where do Bolivian salteñas come from?
The delicious Bolivian salteñas originated in Bolivia, with many believing they were inspired by Spanish empanadas but adapted to local tastes and ingredients. They are a national treasure and a beloved part of Bolivian cuisine, especially popular as a mid-morning snack. You’ll find them sold everywhere from street carts to dedicated salteña shops.
What is the difference between a salteña and an empanada?
While both are savory pastries, Bolivian salteñas are typically baked and have a slightly sweeter dough compared to many fried empanadas, which can be savory or sweet. Salteñas also often feature a more liquid filling, sometimes containing broth, which gives them their signature juicy texture. The term “Bolivian empanadas salteñas” is sometimes used interchangeably, but the preparation and flavor profile are distinct.
Can I make the filling for my Bolivian salteñas spicier?
Absolutely! To make your spicy Bolivian salteñas, you can easily add finely diced jalapeños or even a bit of habanero to the filling mixture during the sautéing stage. A pinch of extra chili powder or some crushed red pepper flakes added with the other spices will also boost the heat level. Adjust the amount to your personal preference for a fiery kick!
What are the best drinks to pair with Bolivian salteñas?
When enjoying your authentic Bolivian salteñas, a traditional pairing is a hot cup of coffee or a refreshing fruit juice like orange or grapefruit. For something a bit different, a light craft beer can cut through the richness, or a warm, spiced chai tea offers a comforting contrast to the sweet and savory notes of the pastry. These pairings enhance the overall tasting experience of this classic Bolivian dish.
The History and Cultural Significance of Bolivian Salteñas in Bolivia
Bolivian salteñas are more than just a pastry; they are a national treasure and a symbol of Bolivian culinary heritage. Their origins are often traced back to the Spanish empanada, but they have evolved into something uniquely Bolivian. The name “salteña” is believed to come from a woman named Juana Manuela Gorriti, who was from Salta, Argentina, and supposedly shared her recipe. These savory pastries are deeply ingrained in the daily life of Bolivians, especially as a popular mid-morning snack. You’ll find people queuing up at bakeries and street vendors across the country for their daily dose of these delicious Bolivian savory pastries. They represent a comforting taste of home and a connection to tradition, making them a cherished part of the culture.
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Amazing Bolivian Saltenas: Deliciously Easy Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 salteñas 1x
- Diet: Vegetarian
Description
Learn how to make authentic Bolivian Salteñas, a popular savory pastry with a flaky crust and flavorful chicken filling, accented with vegetables and a touch of sweetness. This recipe is perfect for a taste of Bolivian cuisine at home.
Ingredients
- For the Filling:
- 2 cups shredded chicken breast
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup peas
- ½ cup diced green olives
- ½ cup raisins
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- ½ cup chicken broth
- ¼ cup fresh cilantro, chopped
- For the Dough:
- 3 cups all-purpose flour
- ½ cup water
- 1 teaspoon salt
- ½ cup butter, softened
- 1 tablespoon sugar
- Optional: Egg wash
Instructions
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; cook for 2-3 minutes until softened.
- Combine filling: Add shredded chicken, diced potatoes, diced carrots, peas, diced green olives, and raisins to the skillet. Cook for 5 minutes.
- Season filling: Stir in cumin, paprika, chili powder, and turmeric. Pour in chicken broth and cook for another 5 minutes. Mix in chopped cilantro.
- Prepare dough: In a bowl, combine flour, salt, sugar, and butter until crumbly. Gradually add water, kneading until a smooth, elastic dough forms. Let rest for 15 minutes.
- Shape salteñas: Roll dough into 4-5 inch circles. Place a spoonful of filling in the center of each. Fold dough over and crimp edges to seal.
- Bake: Arrange shaped salteñas on a parchment-lined baking sheet. Bake at 350°F (175°C) for 20-25 minutes until golden brown. Brush with egg wash before baking for a shiny finish, if desired.
Notes
- For a vegetarian option, substitute chicken with black beans, corn, and bell peppers.
- Add diced jalapeños or crushed red pepper for a spicier filling.
- Incorporate fresh herbs like thyme or oregano for added flavor.
- Mix in crumbled queso fresco for a cheesy twist.
- Experiment with curry powder or garam masala for an Indian-inspired variation.
- Add diced apples or pears for a sweet and savory contrast.
- Use smoked paprika or chipotle powder for a smoky flavor.
- Toss in chopped walnuts or pecans for a nutty crunch.
- Serve with a spicy dipping sauce, fresh salad, crispy plantains, garlic bread, craft beer, or chai tea.
- Ensure filling is moist but not runny to prevent leaks.
- Allow dough to rest for at least 15 minutes for better elasticity.
- Do not overstuff the pastries to ensure proper sealing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat baked salteñas in the oven to maintain crispiness.
- Freeze unbaked salteñas for up to 3 months; bake from frozen, adding extra cooking time.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: Bolivian
Nutrition
- Serving Size: 1 salteña
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 30 mg