What is aji panca paste?
Aji panca paste is a mild, smoky Peruvian chili paste made from dried aji panca peppers. It adds a distinctive flavor and color without excessive heat.
LUNCH
Bolivian Salteñas: Savory Baked Empanadas with Chicken and Potatoes
Experience the vibrant flavors of Bolivia with these savory baked empanadas, known as Salteñas. Filled with a juicy mixture of chicken, potatoes, and a hint of spice, they are a delightful and satisfying lunch.
HOW TO MAKE IT
Let's cook.
01
Prepare the dough: In a large bowl, combine flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Knead lightly for 2 minutes, then wrap in plastic and refrigerate for 30 minutes.
02
Cook the filling: In a large skillet, heat 1 tablespoon of oil over medium heat. Add diced chicken and cook for 5 minutes until lightly browned. Add onion, potatoes, aji panca paste, cumin, and paprika. Cook for 10-12 minutes, stirring occasionally, until potatoes are tender. Stir in chopped green olives and season with salt to taste. Let the filling cool completely.
03
Assemble the salteñas: Divide the chilled dough into 12 equal pieces. On a lightly floured surface, roll each piece into a 6-inch circle. Place about 2 tablespoons of the cooled filling in the center of each circle.
04
Fold and seal: Fold the dough over the filling to create a half-moon shape. Crimp the edges firmly to seal, creating a decorative rope-like pattern if desired. Ensure no gaps remain for the juices to escape.
05
Bake the salteñas: Place the assembled salteñas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash. Bake at 375°F (190°C) for 20-25 minutes, or until golden brown and puffed.
06
Serve warm: Allow the salteñas to cool for a few minutes before serving. They are best enjoyed warm.
About This Recipe
Experience the vibrant flavors of Bolivia with these savory baked empanadas, known as Salteñas. Filled with a juicy mixture of chicken, potatoes, and a hint of spice, they are a delightful and satisfying lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra juicy filling, you can add 1/4 cup of beef broth or water to the chicken and potato mixture during cooking. Ensure the filling is completely cool before assembling the salteñas to prevent the dough from becoming soggy. A well-sealed crimp is crucial to keep the delicious juices inside.
Easy Substitutions
Ground beef can be used instead of chicken. For a vegetarian option, substitute chicken with cooked lentils or mushrooms. Aji amarillo paste can be used if aji panca is unavailable, though the flavor profile will be slightly different. You can also add hard-boiled egg slices or raisins to the filling for traditional variations.
Storage & Reheating
Cooked salteñas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through, or in an air fryer for a crispier result. Unbaked salteñas can be frozen for up to 1 month; bake directly from frozen, adding 10-15 minutes to the cooking time.
Serving Suggestions
Serve these Bolivian Salteñas with a side of llajwa (Bolivian spicy salsa) for an authentic experience. They also pair wonderfully with a simple green salad or a refreshing glass of chicha morada (purple corn drink). For a heartier meal, enjoy them alongside a bowl of quinoa soup.
Common Mistakes
Overfilling the dough can lead to bursting during baking, so stick to the recommended 2 tablespoons. Not chilling the dough enough can make it difficult to work with and result in a less flaky crust. Failing to seal the edges properly will cause the savory juices to leak out, making the salteñas dry. Using a warm filling will make the dough soggy and hard to handle.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance and stored tightly wrapped in the refrigerator. You can also freeze the dough for up to 2 weeks.
How do I prevent the salteñas from getting soggy?
Ensure your filling is completely cooled before assembling, and crimp the edges very tightly to seal in the juices. Baking at the correct temperature also helps create a crisp crust.
MORE TO KNOW
The signature 'jugo' (juice) inside a salteña is what makes it unique. Achieving this requires a well-sealed dough and a filling that releases moisture during baking. Some traditional recipes even include a small amount of gelatin in the filling to ensure a perfect, savory broth. The crimping technique, known as 'repulgue', is not just for aesthetics; it's essential for containing the liquid. Practice makes perfect!
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