Bolivian empanadas, especially the baked style called salteñas, have a golden, slightly sweet crust around a savory, juicy filling. This version combines seasoned beef, potatoes, peas and broth set with gelatin; regional and family recipes vary in their spices, sweetness and choice of meat.
Ingredients
- For the dough: 4 cups (500 g) all-purpose flour, plus a little for rolling
- ½ cup (113 g) unsalted butter, melted and cooled slightly
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon (6 g) fine salt
- 1 teaspoon (5 ml) achiote oil, or ½ teaspoon (2 g) ground annatto mixed into the melted butter for color
- 1 large egg (about 50 g), lightly beaten
- ¾ cup (180 ml) warm water, plus 1–2 tablespoons (15–30 ml) if needed
- For the filling: 1 pound (454 g) ground beef, preferably 85–90% lean
- 1 tablespoon (15 ml) neutral oil
- 1 medium yellow onion (about 150 g), finely diced
- 2 garlic cloves (about 6 g), minced
- 2 medium waxy potatoes (about 300 g), peeled and cut into ¼-inch (6 mm) dice
- 1½ cups (360 ml) low-sodium beef broth
- 2 teaspoons (6 g) unflavored powdered gelatin
- ¼ cup (60 ml) cold water, for blooming the gelatin
- ½ cup (75 g) green peas, fresh or frozen
- ½ teaspoon (1 g) ground cumin
- 1 teaspoon (2 g) sweet paprika
- ½ teaspoon (1 g) dried oregano
- ¼ teaspoon (0.5 g) black pepper, plus salt to taste
- 1 tablespoon (15 g) chopped parsley
- 12 pitted green olives (about 60 g), halved
- 2 tablespoons (20 g) raisins, optional
- For finishing: 1 large egg (about 50 g) beaten with 1 tablespoon (15 ml) water
Instructions
- Make the dough. Whisk the flour, sugar and salt in a large bowl. Stir together the melted butter, achiote oil and beaten egg, then add them to the flour with the warm water. Mix until a shaggy dough forms, then knead on a lightly floured counter for about 5 minutes, until smooth and pliable. If it feels dry or cracks when pressed, work in extra water a teaspoon at a time; if sticky, dust with a little flour. Cover the dough and let it rest for 30 minutes while you cook the filling. This short rest makes it easier to roll and seal.
- Start the filling. Bloom the gelatin by sprinkling it evenly over the cold water in a small bowl; leave it undisturbed for 5 minutes. Meanwhile, heat the oil in a large skillet or saucepan over medium heat. Add the onion and cook for 5–7 minutes, stirring now and then, until soft and translucent. Add the garlic, cumin, paprika, oregano and black pepper; stir for 30 seconds, just until fragrant.
- Cook the beef and vegetables. Add the ground beef and break it into small pieces with a spoon. Cook, stirring, until no pink remains and the meat reaches 160°F (71°C) on a food thermometer, the USDA FSIS safe minimum for ground meat. Stir in the potatoes and broth. Bring the liquid to a gentle simmer, then cook uncovered for about 12–15 minutes, stirring occasionally, until the potatoes are just tender but still hold their shape.
- Make the filling juicy, then chill it. Stir in the peas and bloomed gelatin until the gelatin dissolves completely. Taste and add salt as needed; the broth should taste well seasoned because the dough is mild. Remove the pan from the heat and stir in the parsley. Spread the mixture in a shallow dish, press the olives and optional raisins into it, and refrigerate promptly. Chill for about 2 hours, until the broth has set and the filling is firm enough to spoon. Keep the dough covered as it rests; its 30-minute rest happens during the filling’s chill.
- Divide and roll. Heat the oven to 425°F (220°C) and line two baking sheets with parchment. Divide the dough into 12 equal pieces, about 70 g each, and keep the pieces covered so they do not dry out. On a lightly floured surface, roll each piece into a round about 6 inches (15 cm) across and roughly ⅛ inch (3 mm) thick. Keep the edges reasonably even; thin spots can split when the juicy filling heats up.
- Fill and seal each empanada. Place a generous ¼ cup (about 60 g) of chilled filling in the center of a dough round. The set filling should hold together rather than run. Moisten the edge with a little water, fold the dough over to make a half-moon, and press out trapped air without squeezing the filling. Pinch the edges firmly, then fold or crimp them inward in small overlapping pleats. Set each one seam-side up on a lined sheet, leaving space between them. If the dough gets warm or sticky, chill the shaped pastries for 10 minutes before baking.
- Brush and bake. Brush the tops and sides lightly with the egg-and-water mixture. Bake for 22–26 minutes, rotating the sheets once if your oven browns unevenly, until the shells are puffed and deep golden. The egg-containing pastry should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes; check a center pastry with a food thermometer without touching the pan. Let the empanadas stand for 5 minutes before serving, since the filling is very hot and can spill when first opened.
Tips
- Keep the filling cold and firm. The gelatin-set filling is a practical way to contain broth until the pastries bake. If it is soft or warm when you assemble, it is more likely to leak; return it to the refrigerator rather than adding extra flour or draining away the broth.
- Use a substitute for specialty chile. Some Bolivian versions use ají amarillo or ají colorado, which can be difficult to find. For a gentle color and warmth, replace the paprika with 1 tablespoon (15 g) mild ají paste if available; otherwise use paprika as listed and add a pinch of cayenne for heat. The flavor will be less fruity and chile-forward.
- Seal carefully, not tightly packed. Leave a clear border around the filling, press out air, and make sure the seam is fully closed. A little filling on the edge can prevent the dough from sticking, so wipe the rim clean before crimping.
- Annatto is optional for color. Achiote oil gives the dough a warm golden hue, not a strong chile flavor. If you cannot find it, use the listed ground annatto, or omit both; the empanadas will be paler but still taste good.
Serving Suggestions
Serve salteñas warm as a substantial snack, light lunch or part of a shared meal. Because their broth can be hot and runny, many people hold one upright, take a small bite near the top and sip the filling carefully before eating the rest. A simple tomato-and-onion salad, sliced avocado, or crisp lettuce with a mild vinaigrette balances the rich pastry without competing with its seasoning. For a fuller table, offer a small bowl of llajua, Bolivia’s fresh chile-and-tomato sauce, on the side; its heat is easy to adjust bite by bite. Water or a lightly sweetened nonalcoholic drink is an easy pairing.
Variations
For chicken salteñas, replace the ground beef with 1 pound (454 g) boneless chicken thighs, cut into small pieces. Cook the chicken to 165°F (74°C) on a food thermometer, the USDA FSIS safe minimum for poultry, before adding the broth and potatoes; thighs stay moist and are easier to portion than large breast pieces. You can also use cooked, shredded chicken, adding it with the peas so it does not overcook. Keep the same gelatin and chilling method so the filling remains enclosed.
For a spicier filling, add 1–2 teaspoons (5–10 g) ají paste or a pinch of cayenne with the other seasonings. Leave out the raisins for a more purely savory version, or add another tablespoon if you prefer a hint of sweetness. For a vegetarian variation, use vegetable broth and replace the beef with 1½ cups (250 g) cooked, drained lentils; season to taste and keep the potato, peas and gelatin for a similar sliceable filling. Check that the gelatin is suitable for your dietary needs, or use a vegetarian setting product according to its package directions, since the setting strength differs.
Storage and Reheating
Refrigerate baked empanadas within 2 hours of baking. Store them in a covered container for 3–4 days. Reheat on a baking sheet in a 350°F (175°C) oven for about 10–15 minutes, until hot throughout and the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. A microwave works for a quick portion, but it softens the crust; use short bursts and take care because the filling heats unevenly and may become very hot.
To freeze, cool the baked empanadas, wrap them individually, and freeze in a sealed container for up to 2 months for best quality. Reheat from frozen in a 350°F (175°C) oven for about 25–35 minutes, checking that the center reaches 165°F (74°C). You can also freeze the unbaked, shaped pastries on a tray, then transfer them to a freezer-safe container. Bake from frozen at 400°F (205°C) for about 30–38 minutes, until golden and hot in the center; check one with a thermometer rather than relying only on the crust color. Thaw leftover portions in the refrigerator, not on the counter.
Frequently Asked Questions
Are salteñas the same as ordinary empanadas?
Salteñas are a Bolivian style of baked empanada known for a slightly sweet, sturdy crust and a juicy filling that often includes meat, potatoes and broth. Empanadas across Latin America differ in dough, filling and cooking method, so the name does not mean every version is made the same way.
Why does the filling need gelatin?
Gelatin firms the broth as the filling chills, making it easier to portion and seal inside the dough. In the oven it melts again, helping create a juicy interior. It is not a replacement for chilling: warm, loose filling is still difficult to handle and can leak before the crust sets.
Can I make the filling or dough ahead?
Yes. Cook and chill the filling in a covered shallow container for up to 2 days, and keep the dough wrapped in the refrigerator for up to 1 day. Let cold dough sit at room temperature for 10–15 minutes if it is too firm to roll. Assemble and bake the pastries while the filling is cold.
How do I stop the empanadas from leaking?
Use cold, set filling, avoid overfilling, and keep the dough edge clean. Press out air before sealing, pinch the seam firmly, and make sure each pleat overlaps the previous one. Small cracks or thin patches can be patched with a scrap of dough dampened with water before baking.
Can I use store-bought dough?
You can use ready-made empanada discs if they are large enough to hold about ¼ cup (60 g) of filling. Choose dough intended for baking, and follow the package’s temperature guidance if it differs from this recipe. The result may be less sweet and less golden than the homemade salteña dough, but the filling method still works.
Related
- Bolivian Pumpkin Cake Recipe with Cinnamon and Raisins
- Bolivian Salteñas: A Recipe for Juicy Baked Hand Pies
- Easy Bolivian Recipes: Sopa de Maní
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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