Bolivian Salténas
Bolivia's juicy meat empanadas with a sweet pastry crust and a stew-like filling that's gelled then warmed inside.
Ingredients
- Filling: 1 lb beef or chicken (diced), 1 onion, 1 potato (diced), 1/2 cup peas, 1 hard-boiled egg, 2 tbsp gelatin, 1 cup broth, 2 tbsp aji panca, cumin, paprika
- Dough: 4 cups flour, 1 cup butter, 1/2 cup sugar, 1 tsp salt, 2 eggs, 1/2 cup warm water
- Egg wash
Instructions
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1
Make filling: Cook meat with onion, spices, and broth. Add potatoes and peas. Stir in gelatin dissolved in a little water. Refrigerate until firm (overnight).
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2
Make dough: Combine flour, sugar, salt. Cut in butter. Add eggs and water. Knead briefly. Rest 30 minutes.
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3
Roll dough into circles. Place a spoonful of cold filling and a slice of egg on each.
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4
Fold and pinch into a half-moon, crimping the edge with a rope pattern.
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5
Brush with egg wash. Bake at 425°F for 20 minutes until golden. Eat carefully — the inside is hot soup.
