Reviewed: Mar. 27, 2012

Made these today for my husband, who worked in Bolivia years ago. Added 2 cloves of garlic and omitted the raisins. Next time will use stew meat diced finer. They were a hit..

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Reviewer:

texasoma

Reviewed: Mar. 3, 2012

I bought the dough discs ready from the market and it worked, though the saltenas were smaller. I used beef chunks -which I diced- instead of ground beef, and cilantro instead of parsley. These saltenas do not taste quite like the ones I used to have in the South of Peru -and of course, they taste differently in different places- but they turned out really good. I Will make this recipe often since it was easy to follow and not really hard to make. Thanks for the recipe.

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Reviewer:

ricfera

Cooking Level: Intermediate

Living In: Lawrenceville, Georgia, USA

Reviewed: Feb. 12, 2012

The flavor was excellent, but I found the dough incredibly hard to roll out. And the edges were just too hard to get sealed. I made about 10 the traditional way, and then got too tired of rolling the dough, so I made a "saltena pie" with the remaining ingredients (something like a chicken pot pie in design, but with saltena taste). Maybe it's not fair to give a recipe lower marks for this...but I was really hoping for an easier way to make saltenas.

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Reviewer:

Closet Chef

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Reviewed: Oct. 28, 2011

This was really good. My other half who is very picky and hates peas and meat pies loved this! He snuck a second one. :) The only change I made was substituting cayenne and chilli powder for the paprika. We were out so I did 1/2 t cayenne and 1/2 t chilli powder. I didn't use that to add to the egg wash just the filling. thanks for the great recipe!

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Reviewer:

Zedd

Reviewed: Sep. 25, 2011

Great recipe. I made these yesterday, and they were a lot of work, but so worth it! Impressive!!

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Reviewer:

Kelly

Cooking Level: Intermediate

Reviewed: Aug. 27, 2011

My family loves these!! They take a little time but are well worth the effort.

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Reviewer:

L Nye

Reviewed: Aug. 13, 2011

This is a good saltena recipe. I live in Bolivia and can't imagine what it will be like NOT having these when I move back to the states. Also, there are so many variations, many people leave out the olives here to satisfy more pallets. Also, I have had them with raisins and olives only one time when I was at my husbands family's home in Houston never in Bolivia. Even better are the sauces that accompany the saltenas they have usually a spicy peanut sauce an olive sauce as well as a spicy salsa and sometimes a green or avacado sauce. Also, saltenas vary by region here. Thanks for the recipe.

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Reviewer:

Schmoo

Cooking Level: Expert

Home Town: Sugar Land, Texas, USA

Living In: La Paz, La Paz, Bolivia

Reviewed: Jul. 3, 2011

I submitted this recipe so long ago, I forgot a few things....I usually use chicken, sometimes I use shredded beef. The original recipe called for head cheese.For those of you who know what head cheese is, you know it is not a cheese at all. Not a fan of head cheese (1/2 cup; chopped), so I am meerly mentioning it for those that are interested. To be honest, I am not even sure where one would get head cheese. Don't skip the gelatin, it isn't the same without it.

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Reviewer:

happymommyx4

Cooking Level: Intermediate

Home Town: Towson, Maryland, USA

Living In: Burke, Virginia, USA

Reviewed: Jul. 1, 2011

Yes, they are a lot of work but they are SO worth it. The only change I made was I used beef tips cut up into very small cubes instead of ground beef. My husband's family is from Bolivia and they love these. Thank you.

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11 users found this review helpful