Bolivian Salteñas

Ingredients

• For dough: 500g flour, 100g butter, 1 tsp salt, 1 tsp sugar, 1 tsp annatto powder, 200ml warm water, 1 egg
• For filling: 500g beef mince, 2 potatoes diced and cooked, 1 onion, 1 tsp cumin, 1 tsp paprika, 1 tsp aji powder, 1/2 cup peas, 1/2 cup beef gelatin (or 100ml broth thickened with 1 tsp gelatin), 2 hard-boiled eggs sliced, raisins, salt
• 1 egg yolk for glazing

Instructions

1. Make dough; rest 30 minutes.
2. Cook filling: brown mince, add onion, spices, then potato and peas; stir in gelled broth so the filling is juicy but firm; cool fully.
3. Roll dough thin; cut into 15cm circles.
4. Fill with filling, an egg slice and a raisin; pleat the edge into a rope seal.
5. Brush with egg yolk.
6. Bake at 220C for 20-25 minutes until deep golden.
7. Eat while still warm — the jelly melts into juice inside.

Serving suggestions

• Eat fresh, in two bites with a paper napkin.

Storage & reheating

Uncooked salteñas 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