Ingredients
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For the Filling
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1 lb boneless skinless chickenI used a mix of breasts and thighs
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1 large white potato
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1, thinly sliced green onions
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1 small yellow onion
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2/3 cup frozen peas
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1 tsp cumin
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1 tsp oregano
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1/2 tsp fine sea saltplus more to taste
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1/4 tsp black pepper
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1 tbsp granulated sugar
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1/2 tsp apple cider vinegar
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1/4 cup butter
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4 cups chicken stock
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2/3 cups raisins
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2/3 cups sliced green olives
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1 packet gelatin
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For the dough
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4 cups all purpose flour
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1/2 cup granulated sugar
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1/2 tsp Kosher Salt
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2 Large eggs
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1/2 cup butter
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1 cup lukewarm water
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To Assemble
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4 boiled eggsquartered
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16 green oliveswhole
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1 egg
Directions
Salteñas originated in the city of Tarija, but are now sold by street vendors all throughout Bolivia – often as a mid-morning snack. Legend has it that the recipe originated with Juana Manuela Gorriti, an Argentinian woman who later married Bolivian President Manuel Isidoro Belzu. Gorriti grew up very poor, and made the pastries to generate income for her family. The name is said to be a reference to “the women from Salta” – the town where Gorriti was born.
These delicious little meat pockets definitely have similarities to empanadas. They’re both sweet and savory – the dough actually has sugar in it, and the raisins being sweetness to the filling.I’d say these are juicier – almost like a stew inside a pastry crust. This is achieved by making a stew out of all the filling ingredients and adding gelatin, allowing the stew to harden in the refrigerator. Without the gelatin, the filling is too soupy to allow the dough to close and hold together. It then slowly melts when they are baked. You would really think I might learn from my mistakes and start reading instructions all the way through in advance, but it’s just not my style. I tend to fly by the seat of my pants. Because I didn’t have time to let the filling set, I couldn’t serve the salteñas as planned at the get together I hosted for my good friend Laura was visiting from Brazil. Instead, I made the filling and it sat in my refrigerator – creating an embarrassing odor every time someone opened the fridge. Instead I brought them to our buddy Jay’s birthday the following evening where they were quickly devoured.
These are meant to be eaten with your hands, but be careful! It’s said that many a Bolivian missionary have had their shirts ruined enjoying this morning snack. The trick to eating them is to hold them upright and start with the corner, working your way down so as to not spill the juices.
Inspired by: Dulce and Salado
Steps
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1
Done
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Dice the potato and add it to a pot of boiling water and cook for about 5 minutes - you don’t want the potatoes to be soft or they will fall apart in the broth; they will still cook a bit longer once they are added to the rest of the ingredients. After 5 minutes, drain the potatoes and set aside. |
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2
Done
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Boil the chicken in a pot of water until they are completely cooked through, let cool and then shred the meat into small pieces. Set aside. |
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3
Done
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Melt the butter with the yellow pepper in a large saucepan over medium heat until the butter separates from the pepper, about 4 minutes. Turn the temperature to low and add the spices (cumin, oregano, salt and pepper); let everything cook together for 10 minutes. |
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4
Done
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Add the diced onion and cook it until it softens, then add the green onion as well. Add the vinegar, sugar, parsley, potatoes and green peas and mix everything together well, add the chicken and the chicken broth as well and let it cook all together over medium heat for 5 minutes until the mixture is heated throughout. Add the packet of gelatin to the mixture and then transfer to a large bowl and allow to cool completely in the refrigerator. |
