Entree: Bolivia – Salteñas (Bolivian Meat Pies)

Serving Size: 12

Approximate Time

Prep 40 min

Cook 30 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- Dough:
- 3 cups (375 g) all-purpose flour
- 1/2 cup (115 g) lard or vegetable shortening, chilled and cubed
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 g) fine salt
- 2 large eggs, approx. 50 g each (one for dough, one reserved for egg wash)
- 1/2 cup (120 ml) cold water, plus more as needed
- 1 tbsp (15 ml) annatto (achiote) oil or tablespoon of annatto dissolved in a little oil for color
- Filling:
- 1 lb (454 g) beef chuck, finely diced or ground
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 medium potato, peeled and small-diced (about 6 oz / 170 g)
- 1/4 cup (40 g) frozen or fresh green peas
- 1/4 cup (40 g) raisins
- 8 green olives, chopped
- 1/4 cup (60 ml) tomato sauce
- 1/2 cup (120 ml) beef stock
- 1 tbsp (9 g) unflavored gelatin powder (to create the juiciness when set)
- 1 tbsp (15 ml) red or white wine vinegar
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) smoked paprika
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) black pepper
- 1 tbsp (12 g) granulated sugar
- 1 tbsp (15 ml) vegetable oil or annatto oil for finishing color (optional)

Instructions

1. Make the dough: In a large bowl combine flour, sugar, and salt. Cut in chilled lard or shortening with fingertips or a pastry cutter until mixture resembles coarse crumbs. Stir in annatto oil. Beat one of the eggs and add to the flour mixture with cold water, mixing gently until a soft, cohesive dough forms; add a little more water if too dry. Knead briefly, form into a ball, wrap, and chill at least 30 minutes.
2. Prepare the gelatin-stock: Warm beef stock and dissolve the gelatin into it, stirring until completely dissolved; set aside to cool slightly but not gel.
3. Cook the filling: Heat 2 tbsp oil in a skillet over medium-high. Brown the beef until no longer pink. Add chopped onion and garlic and sauté until softened. Add diced potato, tomato sauce, cumin, paprika, sugar, salt, and pepper; stir to combine. Pour in the warm gelatin-stock and vinegar, reduce heat to low, and simmer gently until potatoes are tender and mixture thickens, about 10–12 minutes. Stir in peas, raisins, and chopped olives, cook 2–3 minutes more. Taste and adjust seasoning. Remove from heat and cool the filling completely; chill so the gelatin firms slightly (the mixture should be saucy but set when cold).
4. Assemble salteñas: Preheat oven to 400°F (200°C). Roll chilled dough to about 1/8 inch (3 mm) thickness and cut 6-inch (15 cm) rounds. Place about 2–3 tbsp (30–45 ml) of chilled filling in the center of each round (do not overfill). Brush the edges with a little beaten egg, fold to form a half-moon, and pleat/crimp the sealed edge tightly to form the characteristic salteña pleat.
5. Bake: Place assembled salteñas on a parchment-lined baking sheet. Beat the reserved egg with 1 tbsp (15 ml) water and brush over each salteña for a glossy finish. Optionally brush lightly with annatto oil for deeper color. Bake at 400°F (200°C) for 20–25 minutes until golden brown. Let rest 5 minutes before serving so the filling settles slightly; serve warm.