Breads & doughs
Bolivian salteñas (dough and jigote)
Juicy baked empanadas filled with beef, potato and gelatinized broth.
Ingredients
- 500 g of wheat flour
- 150 g of lard or margarine
- 150 g of warm water
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 1 teaspoon of annatto or powdered coloring
- 400 g of beef cut into small cubes
- 1 cooked and shredded chicken breast (optional)
- 300 g of potato in small cubes
- 1 large onion finely chopped
- 200 g of beef broth plus 1 packet of unflavored gelatin
- 1 tablespoon of ground yellow chili
- 100 g of cooked peas
- 2 hard-boiled eggs chopped and olives to decorate
Step-by-step
Using a different robot? Switch it here:
- For the jigote, saute the onion with the annatto and chili 7 min/120C/spoon speed with a little lard.
- Add the chopped meat and cook 8 min/Varoma/reverse/spoon speed.
- Add broth, salt and cumin and cook 5 min/100C/reverse/spoon speed; set aside in a bowl.
- Mix the hot broth with the dissolved gelatin, combine with the jigote along with the peas and potato, and chill overnight in the fridge so it sets.
- For the dough, add flour, salt, sugar and annatto and mix 10 sec/speed 4.
- Add the melted warm lard and the water and knead 3 min/dough mode until a smooth dough forms.
- Let the dough rest 20 min, roll out and cut 12 cm circles.
- Fill each circle with cold jigote, egg and olive, and close with the typical crimped edge.
- Bake 18 to 20 min at 200C until golden and crisp.
- Serve freshly baked; the broth inside will be liquid and hot.
Tips
- The jigote MUST cool down set in order to assemble; if it is liquid it cannot be filled.
- Brush with beaten yolk before baking for a glossy golden finish.
- Serve them upright so you do not lose the broth at the first bite.
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