Are you ready to embark on a culinary journey to the heart of Bolivia? Today, we're diving into the vibrant world of Bolivian cuisine to make their beloved national dish: the Salteña. This savory pastry, filled with a rich and flavorful meat stew, is a delightful explosion of textures and tastes, perfect for a satisfying lunch or dinner. Forget complicated recipes; this guide makes homemade cooking easier than ever, offering a quick dinner idea that's both healthy and incredibly delicious. Let’s get started!
Ingredients:
This recipe makes approximately 12 Salteñas.
For the Dough:
- 500g all-purpose flour
- 100g lard or vegetable shortening
- 250ml warm water
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp vinegar
For the Filling:
- 1kg beef stew meat, cut into 1-inch cubes
- 1 large onion, finely chopped
- 2 green bell peppers, finely chopped
- 2 red bell peppers, finely chopped
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tsp ground paprika
- ½ tsp aji amarillo paste (or substitute with 1/4 tsp cayenne pepper for heat)
- 1 cup beef broth
- 1 cup potatoes, peeled and cubed
- 1 cup carrots, peeled and diced
- 1 cup peas (fresh or frozen)
- 2 tbsp raisins
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 hard-boiled egg, sliced (for garnish)
Instructions:
Making the Dough:
- In a large bowl, combine flour and salt. Cut in the lard or shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add warm water, mixing until a dough forms. Stir in sugar and vinegar.
- Knead the dough on a lightly floured surface for about 8-10 minutes, until smooth and elastic.
- Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes.
Preparing the Filling:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides.
- Add the onion and bell peppers, cook until softened, about 5 minutes.
- Stir in garlic, cumin, paprika, and aji amarillo paste (or cayenne pepper). Cook for another minute, allowing the spices to bloom.
- Add beef broth, potatoes, carrots, peas, and raisins. Bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until the beef is tender.
- Season with salt and pepper to taste.
Assembling and Baking the Salteñas:
- Preheat your oven to 375°F (190°C).
- Divide the dough into 12 equal portions. Roll each portion into a circle about 6 inches in diameter.
- Spoon about ½ cup of the meat filling into the center of each circle.
- Fold the dough over to form a half-moon shape, crimping the edges to seal.
- Brush the tops of the Salteñas with milk or egg wash for a golden brown finish.
- Bake for 25-30 minutes, or until golden brown and the filling is heated through.
- Let the Salteñas cool slightly before serving. Garnish with a slice of hard-boiled egg.
Tips and Variations:
- For a richer flavor, use a combination of beef and pork in the filling.
- Feel free to add other vegetables to the filling, such as chopped olives or mushrooms.
- If you don't have aji amarillo paste, you can substitute with a pinch of cayenne pepper or another chili powder for a spicier kick.
- To make the dough even easier, you can use a stand mixer with a dough hook.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per Salteña, approximate):
This will vary depending on specific ingredients and portion sizes. Consider using a nutritional calculator for a more precise analysis based on your ingredients. Generally expect a moderate to high calorie count due to the pastry and meat.
This recipe offers a delicious and relatively easy way to enjoy a taste of Bolivia. Whether you're a seasoned cook or just starting your culinary journey, this recipe is perfect for creating a memorable and delicious meal. Enjoy!