Nestled within Bolivia’s vibrant culinary tapestry lies a treasure that captivates both locals and travelers alike: the Salteña de Pollo.These golden, savory baked empanadas are more than just a snack-thay are a flavorful journey steeped in tradition, culture, and a secret blend of spices that make every bite an unforgettable experience. With their perfectly flaky crust encasing a juicy, spiced chicken filling, Salteñas de Pollo stand as a symbol of Bolivian hospitality and ingenuity. Join us as we unwrap the story behind this beloved delicacy, exploring its origins, unique preparation, and the irresistible charm that has earned it a cherished spot at tables across Bolivia and beyond.
Salteñas de pollo are a beloved staple in Bolivian cuisine, offering an irresistible combination of savory, juicy filling wrapped in a subtly sweet, flaky crust. Originating in the early 20th century from the city of Cochabamba, these baked empanadas have become a cherished part of daily bolivian life, often enjoyed as a mid-morning snack or street food delight. Their unique charm lies not onyl in their complex flavors but also in the skillful balance of textures and the ingenious inclusion of a rich,slightly gelatinous stew that magically liquefies when baked. This culinary gem invites home cooks worldwide to embark on an adventurous, flavorful journey.
Prep and Cook Time
- Preparation: 1 hour 30 minutes (including dough resting)
- Cooking: 25 minutes
- Total: 1 hour 55 minutes
Yield
- Makes approximately 12 Salteñas de Pollo
Difficulty Level
- Intermediate – requires patience and some familiarity with dough and simmering techniques
The Art of Crafting the Perfect Salteña: Ingredients and preparation Techniques
- 2 ½ cups all-purpose flour, sifted
- ½ teaspoon salt
- 100 g unsalted butter, chilled and cubed
- 1 large egg
- ⅓ cup cold water
- 1 teaspoon sugar
- 500 g boneless, skinless chicken thighs, diced
- 2 tablespoons vegetable oil
- 1 large white onion, finely chopped
- 2 cloves garlic, minced
- 1 cup potatoes, peeled and diced into small cubes
- ½ cup green peas
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon ají amarillo paste (yellow chili paste)
- 1 cup chicken broth
- 2 gelatin sheets or 1 tablespoon unflavored gelatin powder
- 1 hard-boiled egg, sliced
- ¼ cup chopped green olives
- 1 tablespoon sugar (for dough glaze)
- 1 egg yolk, beaten (for egg wash)
Instructions
- Prepare the dough: In a large bowl, combine the sifted flour, salt, and sugar.Cut in the chilled butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Beat the egg with cold water and add it gradually to the flour mixture, kneading gently until a smooth, non-sticky dough forms. Cover with plastic wrap and let it rest in the refrigerator for 45 minutes.
- Make the filling: Soften the gelatin in cold water according to package instructions. Heat vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add garlic, cumin, paprika, and ají amarillo paste, stirring until fragrant (around 1 minute).
- Add chicken and vegetables: Incorporate the diced chicken, cooking until sealed on all sides but not fully cooked thru (about 5 minutes).Stir in the potatoes and green peas, cooking for another 3 minutes.
- Create the stew and add gelatin: Pour in chicken broth and bring to a simmer. Reduce heat to low and allow the filling to thicken gently, about 10 minutes. Pour in the softened gelatin, stirring well to incorporate.The filling should become thick but still slightly liquid. Remove from heat and let cool entirely-this is key to achieving the signature juicy interior.
- Shape and fill salteñas: On a floured surface, roll dough to ⅛-inch thickness and cut into 6-inch circles.Place a spoonful of filling in the center, top with a slice of hard-boiled egg and some chopped olives. Moisten edges with water, then fold dough to form a half-moon shape. Crimp edges carefully to seal, creating the distinctive pleated pattern.
- Apply glaze and bake: Beat the egg yolk with a tablespoon of water and brush each Salteña lightly. Sprinkle a pinch of sugar on top to achieve a glossy, slightly sweet crust. Place on a parchment-lined baking sheet and bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown and puffed.
- Serve warm: Let Salteñas cool for 5 minutes before serving to allow the filling to set slightly-and prepare for that delightful burst of savory juices!
Chef’s Notes
- gelatin is the secret: don’t skip it! Gelatin creates the luscious broth inside that sets as the Salteña cools but melts warm in your mouth.
- chill before baking: Resting dough and filling improves texture and flavor development. Use this time to preheat your oven.
- Spice level: Adjust ají amarillo paste according to preference-it’s the heart of the authentic spicy kick.
- Make ahead: Prepare filling a day prior and refrigerate. Assemble and bake just before serving for best freshness.
- Vegetarian variation: substitute chicken with finely diced mushrooms and add vegetable broth with a dash of soy sauce for umami depth.
Serving Suggestions
Serve Salteñas de pollo fresh from the oven with a side of ají sauce-Peruvian or Bolivian chili-based condiments add a vibrant, tangy heat that complements the richness. Garnish plates with fresh cilantro sprigs and lime wedges to brighten the palate. Pair with a glass of refreshing chicha morada, a traditional Bolivian drink made from purple corn. Salteñas also shine as part of a brunch spread with fresh fruit and bolivian cheese. Enjoy with your hands, but be ready for deliciously messy bites!
| Nutritional Info (per Salteña) | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 18 g |
| Carbohydrates | 30 g |
| Fat | 12 g |
Step into the vibrant world of Bolivian flavors with this authentic salteñas de Pollo recipe,and bring a slice of Andean tradition to your kitchen.
Q&A
Q&A: Salteñas de Pollo – Bolivia’s Savory Baked empanada Delight
Q: What exactly are Salteñas de Pollo?
A: Salteñas de Pollo are a mouthwatering Bolivian specialty-baked empanadas filled with a savory, juicy chicken stew. Unlike typical fried or plain stuffed pastries, these golden pockets are known for their slightly sweet dough and a deliciously tender, spicy filling that bursts with flavor in every bite.
Q: How did Salteñas de Pollo become a beloved Bolivian treat?
A: Legend has it that Salteñas originated in the early 19th century, inspired by Argentine empanadas but adapted to Bolivian ingredients and tastes. Over time,the chicken filling became a favorite,blending indigenous spices and a thick,almost soup-like consistency that sets Salteñas apart from other empanadas worldwide.
Q: What makes the filling of Salteñas de Pollo so unique?
A: The magic lies in the juicy, slightly soupy chicken stew inside.The filling is a harmonious mix of tender chicken, potatoes, peas, olives, and a secret blend of spices and a touch of sweetness.What truly distinguishes it is the gelatinous broth that melts inside the dough when baked-so you bite into a warm, flavorful explosion rather than a dry filling.
Q: How are Salteñas de Pollo traditionally prepared?
A: The dough is rolled thin and folded carefully to seal the rich filling inside,forming a plump,half-moon shape. Before baking, the edges are crimped intricately, creating a distinctive, decorative ridge. They’re then baked until golden and slightly glossy, creating a crisp exterior that holds the juicy chicken stew within.
Q: When and how are Salteñas typically enjoyed in Bolivia?
A: Salteñas are Bolivia’s beloved mid-morning snack, often enjoyed around 10 or 11 a.m. Peopel line up at street vendors or local bakeries to grab these savory delights as a flavorful pick-me-up between breakfast and lunch. They’re perfect for sharing, frequently enough enjoyed with a spicy aji sauce or a refreshing glass of chicha.
Q: Are there variations of Salteñas de Pollo?
A: Absolutely! While chicken is the classic filling, you’ll also find Salteñas stuffed with beef, pork, or even vegetarian versions featuring cheese, corn, and vegetables. Each region and family may have their own twist, but the core concept-a juicy, spiced filling inside a lightly sweet baked dough-remains the heart of every Salteña.
Q: Can Salteñas de Pollo be recreated outside bolivia?
A: Yes, though capturing the exact texture and balance can be a fun culinary adventure. The key is mastering the dough’s slightly sweet flavor and ensuring the filling remains moist but not watery. Cooking enthusiasts often experiment with traditional Bolivian spices like cumin, oregano, and paprika to replicate the authentic taste.
Q: Why should someone try Salteñas de Pollo?
A: Because a Salteña isn’t just food-it’s a bite of Bolivian culture and history. With its vibrant flavors, delightful textures, and comforting warmth, it offers a unique experience unlike any other empanada.For food lovers seeking a savory, soul-satisfying snack, Salteñas de Pollo are an irresistible treasure waiting to be discovered.
Insights and Conclusions
In the rich tapestry of Bolivian cuisine, Salteñas de Pollo stand out as more than just a savory baked empanada-they are a flavorful journey wrapped in dough, bursting with the hearty essence of seasoned chicken, potatoes, olives, and a hint of subtle sweetness. Whether enjoyed fresh from the oven on a bustling La Paz street or savored as a comforting homemade treat, these golden pockets of delight offer a delicious glimpse into Bolivia’s culinary heart. So next time you crave something warm, vibrant, and steeped in tradition, let Salteñas de Pollo take you on a taste adventure you won’t soon forget.
