"This is a Bolivian meat pastry, a cousin to the empanada. This recipe is one handed down from my grandmother. It makes 16 medium-sized saltenas." — happymommyx4
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For the Filling:
1 (.25 ounce) package
1 1/2 tablespoons
1 1/2 pounds
1 (10 ounce) package
frozen petite peas, thawed
spring onion, sliced
fresh parsley, chopped
1 1/2 teaspoons
hard-cooked eggs, peeled and chopped
1 (2.25 ounce) can
sliced black olives, drained
raisins, soaked in water and drained
For the Dough:
1 1/2 cups
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.
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.
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.
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.
Great recipe. I made these yesterday, and they were a lot of work, but so worth it! Impressive!!
My family loves these!! They take a little time but are well worth the effort.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 183
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