Do you know the empanadas of Argentina? Well, salteñas are the empanadas of Bolivia! They are small turnovers filled with chicken, beef, or pork in a sweet, more or less hot sauce, accompanied by several ingredients. The secret of their preparation hides in adding gelatin, which gives them an even juicier consistency – regarding not only the filling but also the dough.
For the dough
- In a mixer’s bowl add the flour, egg, sugar, butter, and salt. Mix and add the boiled water and the food coloring paste.
- Beat with the hook attachment at medium-low speed for about 10 minutes, until there is a nice and smooth dough. If needed, add a little more flour. The dough has to be soft but also solid.
- Wrap into plastic wrap, let the dough rest in the refrigerator for half an hour, and then cut it into 12 balls.
For the filling
- Place a frying pan over medium heat and let it get very hot.
- Add half of the butter, the ground chicken, and sauté for 3-4 minutes until browned.
- Then, transfer it to a bowl and set the frying pan aside, until needed.
- Fill a pot with water and let it boil; then, add the potatoes.
- Boil them for 3-5 minutes until they are tender, but not mashed. Then, add them into a colander.
- Transfer the frying pan on heat again, add the rest of the butter, the turmeric, and sauté.
- Then, add the onion, potatoes, cumin, oregano, salt, and pepper.
- Lastly, add the peas, parsley, sugar, and sauté with the rest of the ingredients for 2 minutes. Get the ground chicken back into the frying pan, add the chicken stock and simmer for a little longer.
- Remove the frying pan from the heat, add the gelatin, mix, add the mixture into a bowl, and refrigerate for at least 8 hours to thicken completely.
- Preheat the oven to 180°C (350 F) set to fan.
- With a rolling pin and a little flour, roll out the dough balls into round sheets that are 10 cm in diameter and 2-3 mm thick.
- With your fingers, wet each dough piece all around with a little water. In the center of each piece add 2 egg rounds and share the olives and the raisins. On top, divide the filling and carefully seal the turnovers by creating half-moons.
- Put the turnovers into 2 baking pans lined with parchment paper, spread with the diluted yolk, and bake them for 15-20 minutes until they turn nicely golden.
- Serve them hot or even cold.