Bolivian Saltenas Recipe

Flour: The base for the dough, providing structure and texture.

Salt: Enhances the flavor of both the dough and the filling.

Water: Used to bring the dough together and create the right consistency.

Shortening: Adds flakiness to the dough.

Ground beef: The main protein in the filling, providing a rich and savory flavor.

Potatoes: Adds heartiness and texture to the filling.

Peas: Adds a pop of color and sweetness to the filling.

Onion: Adds depth and flavor to the filling.

Sugar: Balances the savory flavors with a hint of sweetness.

Cumin: Adds a warm, earthy flavor to the filling.

Paprika: Adds a mild, smoky flavor and color to the filling.

Beef broth: Adds moisture and richness to the filling.

Gelatin: Helps thicken the filling.

Egg: Used for the egg wash to give the pastries a golden brown finish.

When preparing the dough for the salteñas, ensure that the shortening is well incorporated into the flour mixture. This can be achieved by using your fingertips to rub the shortening into the flour until it resembles coarse crumbs. This step is crucial for achieving a flaky and tender crust. Additionally, when sealing the edges of the salteñas, make sure to press firmly and crimp them to prevent any filling from leaking out during baking.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser dough.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and contains trace minerals.

• warm water - Substitute with milk: Milk can make the dough richer and more tender.

• shortening - Substitute with butter: Butter adds a richer flavor and can create a flakier texture in the dough.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can be a healthier alternative.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor and more vitamins, though they are sweeter.

• peas - Substitute with green beans: Green beans provide a similar texture and color, though the flavor will be slightly different.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• sugar - Substitute with honey: Honey can add a different sweetness and a slight floral note.

• ground cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor but is slightly more citrusy.

• paprika - Substitute with ancho chili powder: Ancho chili powder provides a similar color and a mild heat with a smoky flavor.

• beef broth - Substitute with chicken broth: Chicken broth is a lighter alternative that can still provide a savory base.

• gelatin - Substitute with agar-agar: Agar-agar is a plant-based gelling agent that works similarly to gelatin.

• egg - Substitute with milk: Milk can be used for an egg wash to provide a similar golden-brown finish, though it won't be as shiny.

• Allow the saltenas to cool completely at room temperature before storing or freezing. This prevents condensation from forming, which can make the pastry soggy.

• For short-term storage, place the saltenas in an airtight container and refrigerate. They will stay fresh for up to 3 days.

• To freeze, wrap each saltena individually in plastic wrap or aluminum foil. This helps to maintain their shape and prevents freezer burn.

• Place the wrapped saltenas in a single layer on a baking sheet and freeze until solid. This step ensures they don't stick together.

• Once frozen, transfer the saltenas to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored for up to 3 months.

• When ready to enjoy, thaw the saltenas in the refrigerator overnight. This gradual thawing helps maintain the texture of the pastry.

• Reheat the saltenas in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This will help to restore their crispy exterior.

• Avoid microwaving the saltenas as it can make the pastry chewy and less enjoyable.

• If you prefer a crispier texture, you can brush the saltenas with a little olive oil before reheating in the oven.

• Preheat your oven to 350°F (175°C). Place the saltenas on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and the crust is crispy again.

• For a quicker method, use a microwave. Place the saltenas on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway to ensure they are evenly heated.

• If you have an air fryer, preheat it to 350°F (175°C). Place the saltenas in the basket in a single layer. Air fry for 5-7 minutes until they are hot and the crust is crispy.

• For stovetop reheating, use a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the saltenas in the skillet and cover with a lid. Heat for 3-5 minutes on each side until warmed through and the crust is golden.

• If you prefer steaming, place the saltenas in a steamer basket over boiling water. Cover and steam for 5-7 minutes until they are heated through. This method keeps the filling moist but may soften the crust.

• Mixing bowl: Used to combine the flour and salt, and to knead the dough until smooth.

• Measuring cups: Essential for accurately measuring the flour, water, and other ingredients.

• Measuring spoons: Necessary for measuring small quantities of ingredients like salt, sugar, cumin, and paprika.

• Rolling pin: Used to roll the dough into circles for the salteñas.

• Knife: Needed to finely chop the onion and dice the potatoes.

• Cutting board: Provides a safe surface for chopping and dicing ingredients.

• Frying pan: Used to cook the ground beef and other filling ingredients.

• Wooden spoon: Handy for stirring the filling mixture as it cooks.

• Small bowl: Used to dissolve the gelatin in the beef broth.

• Pastry brush: Used to apply the beaten egg wash to the salteñas before baking.

• Baking sheet: Needed to place the salteñas on for baking in the oven.

• Oven: Preheated to 375°F (190°C) for baking the salteñas until golden brown.

• Cooling rack: Used to cool the salteñas after they come out of the oven.

Prepare the filling: Cook the ground beef, potatoes, peas, and onions the night before to save time on assembly day.

Use pre-made dough: If you're in a rush, you can use store-bought dough to cut down on preparation time.

Chill the filling: Make sure the filling is completely cooled before assembling to prevent the dough from becoming soggy.

Batch cooking: Double the recipe and freeze half of the salteñas for a quick meal later.

Efficient assembly: Set up an assembly line with all your ingredients and tools ready to streamline the process.