Bolivian Salteñas with Beef and Vegetables

Salteñas are Bolivia’s iconic baked empanadas, known for their golden pastry and juicy, spoonable filling of beef, potato, peas, and spices.

The filling is thickened with gelatin so it chills into a manageable mixture and melts into savory juices in the oven. A sturdy dough keeps the broth inside.

Chill the filling completely before shaping. Warm filling makes the pastry soft and difficult to seal.

Serving Suggestions

Serve hot for breakfast or a mid-morning meal with llajua or fresh salsa. Eat carefully over a plate because the filling is juicy.

Recipe Notes

Prepare the filling the day before. Unbaked salteñas can be refrigerated overnight and baked just before serving.

Bolivian Salteñas with Beef and Vegetables

Golden Bolivian baked pastries filled with juicy beef, potato, peas, and warm spices.

Servings 10 salteñas

Prep Time 1 hour hr

Cook Time 30 minutes mins

Filling chilling time 2 hours hrs

Total Time 1 hour hr 30 minutes mins

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Equipment

• Large saucepan
• Large mixing bowl
• Rolling Pin
• Baking sheet
• Pastry brush

Ingredients

 

US CustomaryMetric

 

1x2x3x

Filling

• 1 lb beef chuck finely diced
• 2 medium potatoes diced
• 1 medium yellow onion chopped
• 1/2 cup peas
• 2 cups beef stock
• 1 tbsp unflavored gelatin
• 1 tbsp sweet paprika
• 1 tsp ground cumin

Pastry

• 4 cups all-purpose flour
• 1/2 cup unsalted butter melted
• 2 tbsp granulated sugar
• 1 large egg plus 1 egg for brushing
• 1 cup warm water plus more as needed

Instructions

 

Cook and Chill the Filling:

• Brown the beef and onion in a saucepan. Add the potatoes, peas, stock, paprika, cumin, and salt. Simmer until the beef and potatoes are tender, about 20 minutes.
• Sprinkle in the gelatin and stir until dissolved. Transfer to a shallow dish and chill until firm, at least 2 hours.

Make and Fill the Pastry:

• Mix the flour, butter, sugar, egg, and salt. Add warm water gradually and knead until smooth. Rest covered for 20 minutes.
• Divide into 10 balls and roll into rounds. Place chilled filling in the center, fold, and crimp the edges firmly.

Bake and Serve:

• Heat the oven to 425 F. Arrange the salteñas on a lined baking sheet and brush with beaten egg.
• Bake until deeply golden, about 25 to 30 minutes. Serve hot with fresh salsa.

Notes

• Chill the filling before shaping.
• Seal the edges firmly to keep the broth inside.
• Bake from cold for the best pastry texture.

Nutrition

Calories: 430kcalCarbohydrates: 52gProtein: 18gFat: 18gSaturated Fat: 9gCholesterol: 75mgSodium: 620mgFiber: 4gSugar: 5g

Calories: 430kcal

Course: Main Course

Cuisine: Bolivian

Keyword: Beef Empanadas, Bolivian Empanadas, Saltenas