Bolivian Salteña recipes are a unique and beloved part of Bolivian cuisine, known for their juicy, savory filling wrapped in a slightly sweet, golden pastry. These baked pastries hold a rich broth inside, making them more than just a typical meat pie. Salteñas offer a combination of flavors and textures that reflect Bolivia’s heritage and the care put into each handmade pastry.
Honestly, making any Bolivian Salteña recipes takes a bit of patience, but the process is worth it. The dough comes out sturdy enough to hold the juicy filling, which usually has seasoned meat, potatoes, peas, raisins, and sometimes a bit of hard-boiled egg. Spices like cumin and aji panca chili powder give the filling a taste that’s honestly hard to find anywhere else.
We’re travelers and food lovers, and we’re excited to share this classic Bolivian Salteña recipes with you. Whether you’re just starting out with salteñas or looking to get even closer to the real thing, this recipe puts the spotlight on one of Bolivia’s most famous snacks.
Bolivian Salteña Recipes Key Takeways
- Salteñas are savory Bolivian pastries filled with a juicy, well-seasoned meat stew.
- The dough is made to be strong yet tender, designed to hold a rich, broth-filled filling.
- Preparing salteñas involves a multi-step process but delivers a rewarding and authentic experience.
Bolivian Salteña Recipe Ingredients
Servings: 16 Saltenas
Prep Time: 1 Hour and 30 Minutes
Cooking Time: 20 minutes
4 cups all-purpose flour
1/2 cup butter, unsalted (1 stick) cold and diced
1/4 cup sugar
1 tablespoon annatto powder, (achiote) or turmeric
1 1/2 teaspoons salt
1 cup hot water, (plus more if needed)
1 lb ground beef, or chicken thighs, diced
1 yellow onion, large finely chopped
2 potatoes, medium peeled and diced small (about 1 1/2 cups)
2/3 cup green peas, (frozen or fresh)
1/2 cup black olives, pitted and sliced
1/2 cup raisins
2 eggs, hard-boiled peeled and sliced
2 tablespoons cumin, ground
1 tablespoon paprika
1 teaspoon pepper, cayenne (optional, for heat)
1 teaspoon oregano, dried
1/2 teaspoon chili powder, aji panca (or substitute smoked paprika)
1 tablespoon sugar, (for the filling)
1 tablespoon gelatin, unflavored powder (or 2 sheets gelatin)
1 1/2 cups chicken broth, or beef broth
2 large eggs, (for egg wash)
1 tablespoon water, (for egg wash)
his recipe, we use all-purpose flour to make a soft, flaky dough. The filling often includes diced potatoes and green peas for texture and flavor. We also add ground cumin, paprika, achiote, and a bit of cayenne pepper to give the filling a warm, mildly spicy taste.
The meat filling can be made with either chicken or beef. We like to include black olives for a salty contrast, which brings depth to the dish. Each salteña is filled generously with these ingredients for a full-bodied flavor.
This recipe makes about 16 medium-sized salteñas, perfect for sharing at family meals or gatherings.
The total preparation time takes about 1 hour and 30 minutes. This includes working the dough and preparing the filling. The cooking time in the oven is roughly 15 to 20 minutes, enough to get the dough golden brown and the filling hot and juicy.
We find that careful timing ensures the gelatin in the filling melts perfectly, making the salteña juicy without being soggy. This balance is key to a proper Bolivian salteña.
Bolivian Salteña Recipe Cooking Instructions
Start the Bolivian Salteña recipes with the savory filling. Cook ground beef with onions in a skillet until the meat browns up and the onions get soft. Toss in the shredded potatoes, peas, spices like paprika and cumin, and a touch of sugar. Let everything simmer together until it’s cooked through, then set the filling aside to cool down. Don’t rush this part—the filling needs to chill a bit.
For the dough, mix flour, sugar, salt, and butter until you get a crumbly texture. Pour in hot water gradually, and knead it by hand until it feels smooth. Divide the dough into 16 balls, and cover them with a towel so they don’t dry out.
Roll each dough ball into a thin circle, about 1/8 inch thick. Brush the edges with an egg wash (just a beaten egg with a splash of water) so the dough sticks when you fold it.
Spoon about two tablespoons of filling onto one side of the dough. Add a slice of hard-boiled egg, a bit of gelatin, some olives, and a couple of raisins. Fold the dough over the filling, sealing the edge by pinching or pressing with a fork—whatever works for you.
Set the sealed salteñas on a greased or parchment-lined baking sheet. Brush the tops with egg wash mixed with a little paprika for color. Bake at 425°F for 15 to 20 minutes, or until they’re golden brown and the filling is piping hot.
Bolivian Salteña Recipe
Ingredients
- 4 cups all-purpose flour
- 1/2 cup butter unsalted (1 stick) cold and diced
- 1/4 cup sugar
- 1 tablespoon annatto powder (achiote) or turmeric
- 1 1/2 teaspoons salt
- 1 cup hot water (plus more if needed)
- 1 lb ground beef or chicken thighs, diced
- 1 yellow onion large finely chopped
- 2 potatoes medium peeled and diced small (about 1 1/2 cups)
- 2/3 cup green peas (frozen or fresh)
- 1/2 cup black olives pitted and sliced
- 1/2 cup raisins
- 2 eggs hard-boiled peeled and sliced
- 2 tablespoons cumin ground
- 1 tablespoon paprika
- 1 teaspoon pepper cayenne (optional, for heat)
- 1 teaspoon oregano dried
- 1/2 teaspoon chili powder aji panca (or substitute smoked paprika)
- 1 tablespoon sugar (for the filling)
- 1 tablespoon gelatin unflavored powder (or 2 sheets gelatin)
- 1 1/2 cups chicken broth or beef broth
- 2 large eggs (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
- Start the Bolivian Salteña recipes with the savory filling. Cook ground beef with onions in a skillet until the meat browns up and the onions get soft. Toss in the shredded potatoes, peas, spices like paprika and cumin, and a touch of sugar. Let everything simmer together until it’s cooked through, then set the filling aside to cool down. Don’t rush this part—the filling needs to chill a bit.
- For the dough, mix flour, sugar, salt, and butter until you get a crumbly texture. Pour in hot water gradually, and knead it by hand until it feels smooth. Divide the dough into 16 balls, and cover them with a towel so they don’t dry out.
- Roll each dough ball into a thin circle, about 1/8 inch thick. Brush the edges with an egg wash (just a beaten egg with a splash of water) so the dough sticks when you fold it.
- Spoon about two tablespoons of filling onto one side of the dough. Add a slice of hard-boiled egg, a bit of gelatin, some olives, and a couple of raisins. Fold the dough over the filling, sealing the edge by pinching or pressing with a fork—whatever works for you.
- Set the sealed salteñas on a greased or parchment-lined baking sheet. Brush the tops with egg wash mixed with a little paprika for color. Bake at 425°F for 15 to 20 minutes, or until they’re golden brown and the filling is piping hot.
Nutrition
Cooking Tips
If you chill the filling overnight, the broth will turn into a thick gel and won’t leak out when you bake. We’ve found this step makes handling the filling way easier and keeps the salteñas juicy.
The dough should be a little sweet and thicker than regular empanada dough. Turmeric or annatto gives it that signature golden color and a subtle flavor. Butter makes the dough rich, though lard is also traditional—so go with what you like.
Seal the edges tightly. The traditional braided seal isn’t just for looks—it really helps keep that juicy filling inside. If you don’t seal well, the salteñas could burst open in the oven. Annoying, but it happens!
Bake salteñas at a high temperature—around 375°F (190°C) is about right. This gets the outside crisp and golden, while the inside stays moist and full of flavor.
If you like a little heat, serve with a spicy sauce. We love aji sauce, but honestly, any hot sauce will do the trick.
Let the salteñas cool for a few minutes before eating. The filling is crazy hot straight out of the oven, and nobody likes burning their mouth. We always give friends a heads-up about this!
Bolivian Salteña Recipes Frequently Asked Questions
What are the traditional ingredients used in Bolivian Salteña recipes ?
The main ingredients in Bolivian Salteña recipes include chicken or beef, potatoes, peas, onions, raisins, and green olives. Spices like cumin, oregano, paprika, and aji panca give the filling its flavor. The dough often contains flour, butter, sugar, and annatto or achiote for color. Gelatin is used to create the juicy, brothy filling.
How do I make authentic Bolivian Salteña recipes at home?
Start by preparing a gelatin-rich meat stew with diced meat, vegetables, and spices. Make a hot water dough that is slightly sweet and sturdy. Roll out the dough, place the chilled filling inside with a slice of hard-boiled egg and olives, then seal the edges tightly. Freeze or chill before baking in a hot oven.
What distinguishes a Bolivian Salteña recipe from typical empanadas?
Bolivian Salteña recipes have a juicy, gelatin-thickened filling that is brothy and sweet-savory. Their dough is heartier and slightly sweet compared to regular empanadas, designed to hold the wet filling without breaking. The shape is usually plump and crescent-like, sealed with a braided or scalloped edge.
Can you provide a step-by-step Bolivian Salteña recipes with chicken?
- Roast chicken wings and simmer to make broth.
- Cook chicken thighs and vegetables with spices to make the stew.
- Mix meat with diced potatoes, peas, raisins, and gelatin. Chill until firm.
- Prepare hot water dough with flour, sugar, butter, and annatto.
- Roll dough, add filling, hard-boiled egg, and olives in the center.
- Seal edges by pinching and folding, then chill or freeze.
- Bake at 450-500°F (230-260°C) for 15-20 minutes until golden.
How do I correctly pronounce ‘Salteñas’?
The word “Salteñas” is pronounced as “sal-TEH-nyas.” The “ñ” sounds like the “ny” in “canyon.” The emphasis is on the second syllable.
What is the actual origin of Bolivian Salteña recipes ?
Bolivian Salteña recipes come from Bolivia and you’ll spot them everywhere as street food. They sort of riff off empanadas, but there’s this distinctly sweet crust and a juicy, savory filling that really leans into local flavors and traditions. Families have kept tweaking the recipe, each generation adding their own touch, so you’ll find a little bit of history in every bite.