Salteñas

Baked pastries holding a soupy, sweet-spicy stew.

Ingredients

• 4 cups Flour
• 150 g Butter
• 3 tbsp Sugar
• 500 g Beef
• 2 Potatoes
• 1 cup Peas
• 2 Onions
• 2 tsp Gelatin
• 2 cups Beef stock
• 3 tbsp Aji chili paste
• 1 tbsp Cumin
• 3 Hard-boiled eggs
• 12 Olives
• 2 tsp Salt

Method

1. Make the filling — Cook the beef with onion, chili paste, cumin and stock, then stir in the gelatin and cool overnight until set solid.
2. Why gelatin — The set filling can be spooned in cold, then melts into soup as it bakes — that is the whole trick of a salteña.
3. Make the dough — Rub the butter into the flour with sugar and salt, then bind with warm water into a firm dough.
4. Fill — Cut discs, add a spoon of set filling, an olive and a slice of egg.
5. Seal — Fold and crimp the edge into a rope, sealing completely.
6. Bake hot — Bake at 220°C for 15 minutes until golden.
7. Salteñas are ready — Eat carefully, standing, holding upright — the inside is liquid.

More Bolivia recipes

• Silpancho
• Sopa de Maní