Bolivian Saltenas

Ingredients

• For dough: 500g flour, 150g lard or butter, 100g sugar, 1 tsp salt, 1 tsp annatto, 1 egg, 200ml warm water
• For filling: 500g beef mince, 2 onions, 3 garlic, 2 tbsp aji amarillo paste, 1 tbsp aji panca paste, 1 cup peas, 2 carrots diced, 1 tbsp gelatin powder, 100ml stock, 2 hard-boiled eggs, 30 olives, 30 raisins
• 1 egg for glaze
• Salt

Instructions

1. Cook the filling: brown the mince with onion, garlic and ají pastes; add peas and carrot; stir in gelatin softened in stock.
2. Chill the filling overnight until it sets — this is what makes saltenas juicy.
3. Mix dough and rest 30 minutes.
4. Roll into circles; place a spoon of cold filling, an egg wedge, an olive and a raisin in each.
5. Pinch into a half-moon and seal with a rope edge.
6. Brush with egg.
7. Bake at 220C for 18-20 minutes until deep golden.
8. Eat with a small bite to release the broth inside — carefully.

Serving suggestions

• Eaten standing up, breakfast or mid-morning.

Storage & reheating

Best fresh; uncooked saltenas freeze well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions