Salteñas are complex but stunning. Unlike most empanadas, they have a sweet, buttery dough, and their filling must be jelled (jigote) before baking. When baked, the gelatin melts, creating an intensely hot and delicious liquid inside the pocket, which is its hallmark.
The filling is best made the day before and allowed to set overnight in the refrigerator – this is absolutely essential to retain the juices. The traditional seasoning is ají paste (yellow or panca), which imparts a characteristic color and spicy flavor.
Instructions
Step 1: Prepare and Chill the Jigote (Day Before)
In a large pot, cook the meat in 4 cups of broth until tender (if using raw diced meat, cook for about 40 minutes, or until the volume is reduced to approximately 3 cups). Remove the meat and set the broth aside (it is crucial for the juicy filling!).
In a skillet, sauté the onion and Aji paste until soft. Add the spices (cumin, oregano), potatoes, sugar, and peas.
Return the meat to the skillet. Pour in 3 cups of the broth. Bring to a boil and simmer for 10 minutes to combine the flavors. Season with salt and pepper. Remove from heat.
Stir the gelatin (pre-dissolved in cold water) into the hot mixture. Mix thoroughly.
Pour the mixture into a shallow container and let it cool completely. Then, cover it and refrigerate for a minimum of 4 hours, ideally overnight, until the Jigote is completely set (it will become gelatinous).
Step 2: Prepare the Dough
In a small bowl, dissolve the annatto powder in a bit of the butter or lard and melt over low heat to color the fat golden. Strain (if using annatto seeds).
In a large bowl, mix the flour, sugar, and salt. Add the egg yolk, butter (or colored fat) and start mixing.
Gradually pour in the hot water and knead until you obtain a smooth, elastic, non-sticky dough. If too sticky, add a little more flour. Divide into 12 equal portions and form balls. Let rest for 20 minutes.
Step 3: Stuffing and Sealing the Salteñas
Preheat the oven to 230 °C (450 °F).
Roll out or press each dough ball into a thin circle about 15 cm in diameter. The dough should be very thin.
Place a generous amount of the cold, jelled Jigote (about 1/3 cup) in the center of each circle. Top with a slice of hard-boiled egg, 2-3 olives, and raisins (if desired).
Fold the dough in half. Press the edges firmly and then crimp them decoratively (repulgue) to create a strong, twisted seal that will hold the juice during baking. Be careful not to let the pastry open; the cold, jelled Jigote inside helps with sealing.
Step 4: Baking
Arrange the Salteñas on a baking sheet lined with parchment paper.
Bake for 12–15 minutes, or until the crust begins to brown and you see the Jigote melting inside to create the characteristic broth.
Serve immediately! Salteñas are traditionally held horizontally while eating, and the juice is carefully sipped to avoid mess. Hot Salteñas can be served with Bolivian Llajua sauce (made from tomatoes and chili peppers).
