Bolivia · South America
Salteñas
A gel-set filling that melts to broth inside its sealed half-moon shell.
Bolivian salteñasBolivian baked empanadas
The Chemistry in This Bake
Setting the filling with gelatin before baking so it turns liquid (juicy) only once heated inside the sealed pastry.
Learn the full technique →Ingredients
- Flour (for dough)
- Butter and sugar
- Chicken or beef (chopped)
- Onion
- Paprika and cumin
- Peas and potato
- Gelatin
- Beef or chicken broth
- Egg (for wash)
Method
Make a slightly sweet, buttery dough and rest it.
Cook meat with onions, spices, and broth into a rich stew.
Stir in gelatin and chill the filling overnight until it sets firm.
Roll dough into rounds and place a scoop of the set filling on each.
Seal into plump half-moons with a tight braid along the edge.
Brush with egg wash and bake at 210 °C for 15-20 minutes until the filling liquefies inside.