Chicken Salteñas

Discover the secrets to crafting the perfect Chicken Salteñas, a traditional Bolivian delight, with Chef Pablo's authentic recipe. These savory pastries with a flavorful chicken filling are sure to impress at any gathering.

Ingredients

🍗 2 chicken breasts
🧅 1 kg onions, diced (brunoise)
🥔 500 g potatoes, diced
🍬 1.5 cups sugar
🍮 70 g unflavored gelatin or powdered gelatin
🌿 1/4 cup peas
🌿 1/4 cup parsley, chopped
🌿 2 tablespoons dried oregano
🧄 2 cloves of garlic, chopped
🌶️ 2 tablespoons yellow chili powder (ají amarillo)
🫒 3 tablespoons vegetable oil
🌶️ 1 teaspoon ground black pepper
🧂 4 tablespoons salt

Ingredients for the Dough:

🌾 3 kg flour
💧 1100 cc to 1200 cc cold water
🧈 600 g lard
🍬 600 g sugar
🧂 25 g salt
🌶️ 25 g annatto (achiote)

Additional Filling Ingredients:

🥚 9-10 eggs
🍇 Raisins (optional)
🫒 Olives (optional)

Other:

🫒 Oil for greasing baking trays

Instructions

1- Prepare the Filling (Jigote):

• Boil the chicken breasts until cooked, then shred and set aside.
• In a large pan, heat the vegetable oil over medium heat and sauté the diced onions until translucent.
• Add the diced potatoes and cook until tender.
• Stir in the sugar, unflavored gelatin, peas, parsley, oregano, garlic, yellow chili powder, ground black pepper, and salt. Mix well.
• Add the shredded chicken and cook for another 5 minutes, ensuring everything is well integrated. Let the mixture cool.

2- Prepare the Dough:

• In a large mixing bowl, combine the flour, sugar, salt, and annatto.
• Gradually add the cold water, mixing continuously, until a dough forms.
• Knead in the lard until the dough is smooth and elastic. Cover and let it rest for 30 minutes.

3- Assemble the Salteñas:

• Preheat the oven to 175°C (347°F). Grease the baking trays with oil.
• Divide the dough into small balls, approximately the size of a golf ball.
• Roll out each ball into a thin circle, about 3mm thick.
• Place a generous tablespoon of filling in the center, add optional raisins, olives, and a slice of hard-boiled egg.
• Fold the dough over the filling and pinch the edges to seal, creating a pleated edge if desired.
• Arrange the salteñas on the prepared baking trays.

4- Bake:

• Bake for 25-30 minutes or until the dough is golden brown.

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1.5 hours
Servings: Makes approximately 40 salteñas
Calories per Serving: Approximately 150
Proteins: 5g
Fats: 6g
Carbohydrates: 21g
Equipment:

• Large pan
• Large mixing bowl
• Rolling pin
• Oven (e.g., Samsung NE58F9710WS)
• Knife for chopping

Cooking Tips

• For an extra glossy finish, brush the salteñas with a beaten egg before baking.

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Chicken Salteñas

Posted by Waivio guest: @waivio_hivecooking