Bolivian Salteñas with Beef and Vegetables
Golden Bolivian baked pastries filled with juicy beef, potato, peas, and warm spices.
Equipment
- Large saucepan
- Large mixing bowl
- Rolling Pin
- Baking sheet
- Pastry brush
Ingredients
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