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Salteñas (Bolivian Baked Empanadas Recipe) Recipe with Chef Ranveer Brar
We would go back to Bolivia for Christmas, and my parents would try to find someone to share their secret to a perfect salteña. But since it's not something that people make at home, their search came to nothing, year after year.
The oven also has a lot to do with making salteñas come out well. The oven has to be able to heat to very high temperatures, my parents thinking that their oven was not heating enough or properly, bought an industrial oven in Bolivia, and brought it back to Paraguay. Yes, that's how much Bolivians love their salteñas.
Saltenas
In a pan melt 2 tbsp butter,
add h tsp cumin, 100 gms soya mince,
1 mashed potato, 30 gms green peas,
30 ml vegetable stock, 1 tsp oregano,
2 tsp aji amarillo chilli paste,
salt to taste and cook well
Pour 2 tbsp gelatin soaked in stock
in the pan and let the mixture cool
and set in refrigerator for 2 hours
In a bowl add 200 gms flour,
salt to taste, 1 tsp sugar, 2 tbsp butter,
water for kneading and make firm
dough, rest the dough for 15 minutes
Make equal size balls from the dough,
roll them into thin round shape
Take spoonful of gelatin set mixture and
place it on rolled dough, seal it by
using pinch and twist method
Refrigerate stuffed saltenas for
15 minutes
Deep fry saltenas in medium hot oil
In a bowl, take tomato salsa and add
grated Colby cheese, Serve saltefias
with cheese salsa
Saltefias are ready to be served.

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