About this Dish
A juicy, slightly sweet empanada filled with saucy beef or chicken stew.
History & Origin
Named after Salta, Argentina, salteñas were popularized in Bolivia by exiled Argentine royalist Juana Manuela Gorriti, and are now a beloved mid-morning snack nationwide.
IngredientsServes 4
🥩Beef (chuck or stew meat), 500g cut into small cubes
🫙Unflavoured gelatine powder, 2 sachets (14g total)
🧅White onion, 1 large finely diced
🌶️Aji amarillo paste, 2 tablespoons
🫑Green olives, 12 pitted and halved
🥚Hard boiled eggs, 2 sliced into rounds
🥔Potato, 1 medium boiled and cut into small cubes
🍬Sugar, 3 tablespoons (for the dough)
🧈Lard or shortening, 150g cold
🌾Plain flour, 500g plus extra for dusting
Method
1
Make the filling a day ahead so it sets properly. Fry the onion in a little oil until soft, then add the aji amarillo paste and beef cubes and cook for 8-10 minutes. Season with salt, cumin, and a pinch of sugar, then add 1 cup of water and simmer for 20 minutes until the beef is tender and there is some liquid remaining.2
Remove from heat and stir in the gelatine powder until fully dissolved into the hot liquid. Fold in the potato cubes, olives, and sliced boiled eggs gently. Transfer to a container, let it cool to room temperature, then refrigerate overnight — the filling will set into a firm jelly that becomes juicy again when baked.3
Make the dough by mixing the flour, sugar, and 1 teaspoon of salt together. Rub in the cold lard with your fingertips until it resembles breadcrumbs. Add warm water a little at a time (about 150-180ml) and knead for 5 minutes until you have a smooth, slightly firm dough. Rest it covered for 30 minutes.4
Divide the dough into 12 equal balls and roll each one into an oval about 3mm thick. Scoop a generous spoonful of the cold, set filling into the centre of each oval, making sure you get some beef, potato, olive, and egg in every one.5
Fold the dough over the filling to create a half-moon shape and press the edges firmly together. Crimp the sealed edge by folding and twisting small sections of dough along the seam to create the classic braided border — this is the most important seal to keep all that juice inside.6
Brush each salteña with a beaten egg mixed with a teaspoon of sugar for a golden, slightly sweet glaze. Bake in a very hot oven at 220°C (430°F) for 15-18 minutes until deep golden brown. Serve immediately and warn everyone to take a small bite from the top first and sip the hot broth before eating the rest.User Reviews
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