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Salteñas de Pollo
Bolivian baked empanadas filled with a savory, slightly sweet, and spicy chicken stew. The dough is rich and slightly sweet, while the filling is a gelatinous, flavorful mixture that makes salteñas a beloved snack and breakfast item.
🧂 Ingrédients
- 500 g All-purpose flour
- 10 g Active dry yeast
- 50 g Granulated sugar
- 1 tsp Salt
- 200 ml Warm milk
- 50 g Butter(softened)
- 500 g Chicken breast(cubed)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Aji amarillo paste
- 300 ml Chicken broth
- 1 tbsp Gelatin powder
- 50 g Green peas
- 50 g Diced carrots
- 2 chopped Hard-boiled eggs
- 12 pitted Black olives(for garnish)
- for frying Vegetable oil
👨🍳 Instructions
- 1
For the dough: Dissolve yeast and sugar in warm milk. Let it bloom for 5-10 minutes.
💡 Conseils de pro: Ensure milk is warm, not hot, to avoid killing the yeast. - 2
In a large bowl, combine flour and salt. Add the yeast mixture and softened butter. Mix until a soft dough forms. Knead for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- 3
For the filling: Sauté onion and garlic in a little oil until softened. Add chicken and cook until browned.
- 4
Stir in aji amarillo paste and cook for 1 minute. Pour in chicken broth and bring to a simmer. Cook for 15-20 minutes until chicken is cooked through and the liquid has reduced slightly.
- 5
Dissolve gelatin in a small amount of cold water, then stir it into the simmering filling. Cook for another 2 minutes until thickened. Stir in peas and carrots. Remove from heat and let cool completely. Once cool, stir in chopped hard-boiled eggs.
- 6
Punch down the dough and divide into 12 equal portions. Roll each portion into a ball, then flatten into a circle about 6 inches in diameter.
- 7
Place a generous amount of filling in the center of each dough circle. Moisten the edges with water and fold the dough over to create a half-moon shape. Crimp the edges firmly to seal, then twist the ends to create the characteristic salteña shape.
- 8
Place salteñas on a baking sheet. Brush with a little egg wash (optional, for shine). Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
- 9
Alternatively, salteñas can be deep-fried until golden brown. Serve warm, garnished with an olive.
💡 Conseils de pro
- ✓The key to a good salteña filling is the gelatinous texture, achieved by cooking the broth down and adding gelatin.
- ✓Ensure the filling is completely cool before assembling the salteñas to prevent the dough from becoming soggy.
- ✓Crimp the edges very well to prevent the filling from leaking out during baking or frying.
- ✓Aji amarillo paste can be found in Latin American markets or online.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Use beef or a mix of meats for the filling.
- Add a pinch of cumin or oregano to the filling for extra flavor.
- For a spicier kick, add some finely chopped rocoto pepper to the filling.