Bolivian Meat Salteñas recipe is a beloved traditional snack in Bolivia, known for their juicy, savory filling wrapped in slightly sweet, flaky dough. These hand-held pastries are filled with a rich mixture of beef, potatoes, peas, olives, and a unique broth that sets them apart from other meat pies.
They’re usually enjoyed as a mid-morning snack, but honestly, they’re great any time you want something hearty and satisfying.
We’ve come to appreciate salteñas not just for their delicious flavor but also for the careful preparation they require. They start with a special dough and a stew-like filling that’s cooled until it becomes gelatinous, making it easier to fill the dough without making a mess.
Baking brings everything together into a golden, flavorful package that’s both filling and just plain comforting. There’s something about biting into that flaky crust and getting a burst of savory, juicy filling that just hits the spot.
Learning to make these treats connects us to Bolivian culture and its food traditions. In this post, we’ll share the recipe, step-by-step tips, and a bit of what makes salteñas such a standout Bolivian dish.
Key Takeways
- Salteñas combine a juicy meat filling with slightly sweet, flaky dough.
- The recipe involves a unique gelatin-based filling that must be chilled before baking.
- Making salteñas offers a taste of Bolivian food culture and tradition.
Bolivian Meat Salteñas Recipe Ingredients
- Number of Servings: 8
- Prep Time: 1 hour 30 minutes
- Cooking Time: 20 to 25 minutes
- 1 1/2 lbs beef chuck, or stew meat, diced small
- 2 cups beef broth
- 2 medium onions, finely chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 2 medium potatoes, peeled and diced
- 1/3 cup raisins
- 1/4 cup fresh parsley, chopped
- 1 small chili pepper, minced (or to taste)
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 bay leaf
- 1 packet (about 1/4 oz) unflavored gelatin
- 1/2 cup black olives, pitted and chopped
- 1/2 cup green olives, pitted and chopped
- 4 hard-boiled eggs, diced
- 1/3 cup vegetable oil
- Salt to taste
- For the dough:
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, or lard, softened
- 2 large eggs (plus 1 more for egg wash)
- 1 tbsp achiote (annatto) powder
- 1 tsp salt
- 1 cup warm water (adjust as needed)
Bolivian Meat Salteñas Recipe Cooking Instructions
First, get the filling going. Heat vegetable oil in a large pot over medium heat, then sauté finely chopped onions and minced garlic until soft and fragrant.
Add diced beef and cook it until browned on all sides. Once the beef is browned, pour in beef broth and let it simmer until the meat is tender.
After that, add bell pepper, chili pepper, parsley, peas, raisins, diced potatoes, and spices like cumin, oregano, and black pepper. Let this mixture cook on low heat so the flavors can really come together.
Dissolve gelatin in water and stir it into the filling to thicken it up. Add the diced hard-boiled eggs and olives last, mixing gently so they hold their shape. Let the filling cool completely before moving on to the dough.
Roll out the dough into thin circles. Place a spoonful of cooled filling in the center of each, then fold the dough over to form a half-moon. Pinch the edges tightly to seal—nobody wants a salteña explosion in the oven.
Brush the tops with an egg wash for a shiny, golden finish. Bake in a preheated oven at 400°F (200°C) for 20 to 25 minutes, until the outside is crisp and beautifully golden.
Bolivian Meat Salteñas Recipe
Ingredients
- 1 1/2 lbs beef chuck or stew meat, diced small
- 2 cups beef broth
- 2 medium onions finely chopped
- 1 bell pepper red , diced
- 3 cloves garlic minced
- 1 cup peas frozen
- 2 medium potatoes peeled and diced
- 1/3 cup raisins
- 1/4 cup parsley fresh , chopped
- 1 small chili pepper minced (or to taste)
- 1 1/2 tsp cumin ground
- 1 tsp oregano dried
- 1/2 tsp black pepper
- 1 bay leaf
- 1 packet gelatin about 1/4 oz unflavored gelatin
- 1/2 cup black olives pitted and chopped
- 1/2 cup green olives pitted and chopped
- 4 eggs hard-boiled , diced
- 1/3 cup vegetable oil
- Salt to taste
For the dough:
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter or lard, softened
- 2 large eggs plus 1 more for egg wash
- 1 tbsp achiote annatto powder
- 1 tsp salt
- 1 cup warm water adjust as needed
Instructions
- First, get the filling going. Heat vegetable oil in a large pot over medium heat, then sauté finely chopped onions and minced garlic until soft and fragrant.
- Add diced beef and cook it until browned on all sides. Once the beef is browned, pour in beef broth and let it simmer until the meat is tender.
- After that, add bell pepper, chili pepper, parsley, peas, raisins, diced potatoes, and spices like cumin, oregano, and black pepper. Let this mixture cook on low heat so the flavors can really come together.
- Dissolve gelatin in water and stir it into the filling to thicken it up. Add the diced hard-boiled eggs and olives last, mixing gently so they hold their shape. Let the filling cool completely before moving on to the dough.
- Roll out the dough into thin circles. Place a spoonful of cooled filling in the center of each, then fold the dough over to form a half-moon. Pinch the edges tightly to seal—nobody wants a salteña explosion in the oven.
- Brush the tops with an egg wash for a shiny, golden finish. Bake in a preheated oven at 400°F (200°C) for 20 to 25 minutes, until the outside is crisp and beautifully golden.
Notes
Nutrition
Cooking Tips
Rolling the dough thin is essential for that crisp, flaky crust that contrasts so well with the juicy filling inside. Make sure the dough is smooth and elastic before letting it rest.
Letting the filling cool completely before assembling is a non-negotiable step. If it’s warm, the dough just gets soggy and falls apart. Patience here is worth it.
Sealing the edges tightly is important. We pinch the dough firmly to avoid leaks, and sometimes use a dab of water to help the edges stick better.
Brushing the tops with beaten egg yolk gives them a golden, shiny finish. It also helps the crust bake evenly and honestly, they just look more tempting that way.
If you want to make things easier, prep the filling a day ahead and refrigerate it overnight. The flavors deepen and assembly goes way faster.
Use a baking sheet lined with parchment paper so nothing sticks and cleanup is a breeze. Bake at 400°F (200°C) until they’re golden, usually 20-25 minutes.
Want to mix it up? Try different veggies or swap the beef for chicken or a plant-based protein. Salteñas are flexible, but the key is not to lose the balance of flavors.
Bolivian Meat Salteñas Recipe FAQs
The ingredients used in the Bolivian Meat Salteñas recipe blend meat, vegetables, spices, and a unique broth that thickens with gelatin. The baking process gives them a sweet and crispy crust. Below, we cover details about making them, variations, pronunciation, and where to find them.
What are the traditional ingredients used in the Bolivian Meat Salteñas recipe?
Traditional the Bolivian Meat Salteñas recipe use finely diced beef cooked in beef broth. Vegetables like onions, garlic, bell peppers, peas, potatoes, and raisins add flavor and texture.
Spices include cumin, oregano, black pepper, and bay leaf. Gelatin is important to thicken the filling. The dough usually has flour, sugar, lard or butter, urucú (achiote), and egg yolk.
Can you provide a step-by-step guide to making authentic Bolivian Meat Salteñas recipe?
When preparing the Bolivian Meat Salteñas recipe, you start by sautéing onions, garlic, and peppers, then brown the beef and simmer it in broth with spices and vegetables. Gelatin is added to help set the filling. The dough is mixed and rested before rolling into circles.
Spoon the cooled filling onto the dough, fold it over, seal the edges tightly, and bake at around 400°F until golden and crispy.
Where can I find ready-made Bolivian Salteñas in my area?
Bolivian Salteñas are often found in Latin American markets and some specialty bakeries, especially in cities with Bolivian communities. Online Latin food stores may offer frozen versions.
Checking local Bolivian restaurants or food fairs can also be a good option.
How does the recipe for the Bolivian Meat Salteñas recipe differ from Empanadas?
Bolivian Empanadas typically have a drier filling and a less sweet dough. The Bolivian Meat Salteñas recipe include a juicy, gelatin-thickened broth in their filling, which makes them more stew-like inside.
The dough for Salteñas is also sweeter and softer than most empanada doughs.
Is there a chicken version of the Bolivian Meat Salteñas recipe available?
Yes. Chicken or turkey can replace beef in the filling. The preparation is similar, keeping the broth and vegetable base.
This variation of the Bolivian Meat Salteñas recipe is popular for those who prefer lighter meat or want less fat in the filling.