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Bolivian salteñas with golden crimped pastry, juicy beef and vegetable filling, and fresh salsa.

Bolivian Salteñas with Beef and Vegetables

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Golden Bolivian baked pastries filled with juicy beef, potato, peas, and warm spices.
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Prep Time 1 hour
Cook Time 30 minutes
Filling chilling time 2 hours
Total Time 1 hour 30 minutes
Servings: 10 salteñas
Course: Main Course
Cuisine: Bolivian
Calories: 430
Ingredients Equipment Method Nutrition Notes

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

Equipment

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

Method
 

Cook and Chill the Filling:
  1. 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.
  2. 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:
  1. Mix the flour, butter, sugar, egg, and salt. Add warm water gradually and knead until smooth. Rest covered for 20 minutes.
  2. Divide into 10 balls and roll into rounds. Place chilled filling in the center, fold, and crimp the edges firmly.
Bake and Serve:
  1. Heat the oven to 425 F. Arrange the salteñas on a lined baking sheet and brush with beaten egg.
  2. Bake until deeply golden, about 25 to 30 minutes. Serve hot with fresh salsa.

Nutrition

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

Notes

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