SalteñasBolivian Chicken Pastries

Name: Salteñas (Bolivian Chicken Pastries)
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Yield: 4
Cuisine: Bolivia
Ingredients: 500 g All-Purpose Flour; 8 g Baking Powder; 35 g White Sugar; 10 g Salt; 160 g Salted Butter; 2 pcs Egg (lightly beaten); 15 ml Annatto Oil; 220 ml Water (warm); 500 ml Chicken Stock; 50 ml Chicken Stock (cold); 500 g Chicken Thigh (cut into small pieces); 180 g Yellow Onion (finely chopped); 12 g Garlic (crushed); 280 g Potato (small dice); 120 g Carrot (small dice); 140 g Green Peas; 45 g Raisin; 70 g Green Olive (sliced); 45 g Ají Amarillo Paste; 5 g Paprika; 4 g Cumin Powder; 2 g Black Pepper; 10 g Gelatin Powder; 8 g Salt

Salteñas are Bolivian baked pastries with a juicy, lightly sweet-and-spicy filling. This chicken version chills a gelatin-set stew before enclosing it in annatto-colored dough.

Prep

1h 15m

Cook

45m

Serves

Estimated

Nutrition

Per serving

1335kcal

Calories

60g

Protein

58g

Fat

144g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dough

500g
All-Purpose Flour
8g
Baking Powder
35g
White Sugar
10g
Salt
160g
Salted Butter
2pcs
Egg (lightly beaten)
15ml
Annatto Oil
220ml
Water (warm)

Filling

500ml
Chicken Stock

Gelatin

50ml
Chicken Stock (cold)

Filling

500g
Chicken Thigh (cut into small pieces)
180g
Yellow Onion (finely chopped)
12g
Garlic (crushed)
280g
Potato (small dice)
120g
Carrot (small dice)
140g
Green Peas
45g
Raisin
70g
Green Olive (sliced)
45g
Ají Amarillo Paste
5g
Paprika
4g
Cumin Powder
2g
Black Pepper
10g
Gelatin Powder
8g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

11 steps

01
Warm the chicken stock in a pot over medium heat. Add the yellow onion and cook until soft and translucent.
02
Stir in the garlic, ají amarillo paste, paprika, and cumin powder. Cook until the mixture smells fragrant and the paste darkens slightly.
03
Add the chicken thigh and simmer gently at 95°C (203°F) until tender and 74°C (165°F) at the thickest part.
04
Add the potato, carrot, and green peas. Continue simmering until the vegetables are tender but still hold their shape.
05
Stir in the raisins, green olive, black pepper, and salt. Remove the pot from the heat.
06
Sprinkle the gelatin powder over the cold chicken stock and let it hydrate. Stir it into the hot filling until completely dissolved. Cool the filling, then chill until thick and easy to spoon.
07
Combine the all-purpose flour, baking powder, white sugar, and salt in a large bowl.
08
Rub the salted butter into the dry mixture until it looks sandy. Add the eggs and annatto oil, then pour in the warm water little by little until a smooth, soft dough forms.
09
Cover the dough and let it rest until relaxed and easy to roll.
10
Divide the dough into equal pieces and roll each one into a round. Spoon the chilled filling into the center, fold the dough over, and seal the edges firmly.
11
Place the pastries on a baking tray and bake at 200°C (392°F) until the crust is deep golden and glossy.

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