Salteñas are available everywhere in Bolivia and , though originally from Argentina, are one of the most typical Bolivian foods. Each day you will see people queueing at their favourite Salteña stands to buy them. At only 1 or 2 bolivianos each they are a cheap and tasty option for breakfast or mid morning snack - in fact any time of the day.
Its better if you make the dough and filling one day before and keep in the fridge. Wrap the dough in a damp towel and keep the filling covered to stop it drying out.
The dough:
6 cups flour
6 tablespoons lard
2 egg yolks
1/2 cup milk
1 tablespoon sugar
1 1/2 cups cool water
1 teaspoon salt
Sift the flour into a bowl, add salt and sugar. Melt the lard and add to the flour, add the remaining ingredients and mix well and knead for 5 mins.
The filling:
3 tablespoons lard
2 cusp white onion, chopped
1 1/2 cups gelatin
1/2 cup of red chile sauce
salt and sugar to taste
cumin and oregano to taste (2 - 3 teaspoons of each)
1 pound finely chopped meat
1 cup cooked peas
1 cup cooked potatoes cut into medium-sized cubes
1/2 cup raisins
2 hard boiled eggs, chopped
5 black olives, sliced and without seeds.
Gently fry the onions and when soft add the cumin, oregano, salt and sugar. Stir and fry for a couple of minutes then add the meat and continue frying. When the meat is browing add the chile sauce and cook a little while longer then remove and let cool. When cool mix the gelatin, potatoes and peas into the mixture. Refrigerate until the next day.
Making the Salteñas:
Roll out the dough into a sausage and cut into pieces large enough to roll into circles about 7 to 10 cm (2 1/2 to 4 inches) in diameter and 1/4 cm (about 1/8 inch) thick.
Add filling to each circle, top with raisons, egg and olives as desired. Brush the edges of the circle with egg or milk and fold over to seal the Salteñas shut. Make an edge by pressing your fingers along the seal.
Place onto a well greased baking tray and glaze the Salteñas with milk or egg.
Cook for 20 to 30 minutes in a oven pre heated to 300C/572F- until golden.
Leave standing on a cooling tray for 10 mins before eating. Keep refrigerated if not eating that day.
Enjoy! If you have a recipe for Salteñas that you think is better (or even just a different method) please send it in or post it in the comments section. Any other recipes for Bolivian food are welcome.
