Bolivia
Salteñas
Sweet golden pastry holding a soupy, spiced beef filling. Bite, sip, try not to spill.
180 minTime
31 gProtein each
mediumSpice
4hPlan ahead. Soak for 4 hours first; the 180 minutes come after.
Make it your way
Grandma's wayBeef jigote in sweet achiote pastry.
The original685kcalsame
31 gproteinsame
5 gfibresame
180minutessame
Salteñas.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Fry the onions in oil with chilli, cumin and oregano. Add beef, stock and a spoon of sugar and simmer 15 minutes. Add potato, peas and spring onion.
- 2Dissolve the gelatin in a little hot stock and stir in. Cool, add parsley, then chill until set, at least 4 hours.
- 3Warm the butter with achiote. Mix flour, sugar and salt, add the butter, egg and warm water and knead to a smooth dough. Rest 30 minutes.
- 4Roll 14 cm circles, add filling, a piece of egg, an olive and raisins. Fold and crimp a rope along the top.
- 5Stand upright on a tray and bake at 230°C for 15 to 18 minutes.
Serve it like this
Serve upright in a napkin with a small spoon; bite the tip, sip the juice, then eat the rest.
