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Bolivian Saltenas
Bolivian Saltenas
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Prep Time:
90 minutes
Cook Time:
40 minutes
Total Time:
160 minutes
Delicious handheld empanadas filled with savory spiced meat and veggies, perfect for any occasion!
Ingredients:
  • 1 (.25 ounce) package unflavored gelatin
  • 3 potatoes, peeled
  • 1.5 tablespoons olive oil
  • 1 onion, chopped
  • 1.5 pounds ground beef
  • 1 (10 ounce) package frozen petite peas, thawed
  • 1 spring onion, sliced
  • 0.5 cup fresh parsley, chopped
  • 4 teaspoons white sugar
  • 2 teaspoons paprika
  • 0.25 teaspoon ground cumin
  • 1.5 teaspoons salt
  • 0.25 teaspoon black pepper
  • 3 tablespoons jalapeno sauce
  • 0.5 cup cold water
  • 3 hard-cooked eggs, peeled and chopped
  • 1 (2.25 ounce) can sliced black olives, drained
  • 1 cup raisins, soaked in water and drained
  • 6 cups all-purpose flour
  • 0.25 cup white sugar
  • 1 teaspoon salt
  • 1 cup butter, cubed
  • 1.5 cups hot water
  • 2 eggs, beaten
  • 2 teaspoons water
  • 1 tablespoon paprika
Instructions:
  • Sprinkle gelatin over cold water in a heat-proof dish and let it sit for 10 minutes. Microwave the gelatin for 30 seconds or until melted, or melt it over a pot of simmering water. Transfer the melted gelatin to a small bowl and refrigerate until set.
  • Boil the potatoes in a saucepan filled with water over medium heat until just firm, about 10 minutes. Drain, let cool, then shred into a bowl and set aside.
  • In a skillet over medium heat, warm olive oil. Add onion and sauté until soft and translucent, about 5 minutes. Incorporate ground beef, cooking until no longer pink and breaking it into crumbles, around 10 minutes. Remove excess grease. Mix in shredded potatoes, peas, spring onion, parsley, 4 teaspoons sugar, 2 teaspoons paprika, cumin, salt, black pepper, and 3 tablespoons jalapeno sauce (if desired). Allow filling to simmer until heated through, approximately 3 minutes. Take off heat and set aside.
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and prepare your baking sheet with a light greasing or a parchment paper lining.
  • Mix together the flour, 1/4 cup sugar, and 1 teaspoon salt. Incorporate the butter with a knife or pastry blender until mixture resembles coarse crumbs. Alternatively, pulse in a food processor until it resembles cornmeal, then transfer to a bowl. Gradually add hot water and knead until smooth, around 3 minutes. Cover the dough to maintain warmth. Divide into 16 pieces and shape them into balls, keeping the rest covered as you work.
  • Roll out dough balls into thin circles. Mix beaten eggs with water. Brush edges of dough with egg wash. Fill half of each dough circle with meat, hard-boiled egg, gelatin, black olives, and raisins.
  • Fold the dough over the filling and press to seal the edges. To create a decorative scalloped edge, fold small pieces of dough over each other along the seam until the half circle is sealed. Alternatively, you can use a fork to press around the edges for a different finish.
  • Lay the saltena on the baking sheet and proceed with the rest of the dough and filling. Mix paprika into the remaining egg wash and gently brush over the saltenas. Bake in the preheated oven until beautifully golden, about 15 to 20 minutes.

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