SALTEñAS (BOLIVIAN BAKED EMPANADAS)
- Filling: In a pot, add chicken breast and 2 quarts of water. Boil until chicken is cooked. Remove it and cool on a plate, then shred it. Strain the broth, and reserve 3 cups for later use.
- Clean the pot and saute the onion, green peppers, garlic, parsley, and chili if using for about 3 to 4 minutes. Add shredded chicken, chicken broth (3 cups), peas, raisins, potatoes, sugar, salt, pepper, cumin, oregano, and bay leaf. Once it starts to boil, lower the heat and simmer for 5 minutes.
- While that is simmering, in a small bowl add the gelatin with 3 tablespoons of water at room temperature, mix and let it sit for a couple of minutes.
- After 5 minutes of simmering, taste and see if you need more salt or more chili; remove the bay leaf and add the gelatin. Mix well and cook for 1 more minute and turn off the heat.
- Let it cool a bit in the pot and then move to an airtight container. Add the eggs, mix and chill for at least 4 hours, or overnight.
- Dough: In a large bowl, mix flour, sugar, salt, urucú (if using), egg yolk, and lard. Add the water at room temperature, mix until everything comes together.
- On a flat, floured surface, knead for 10 minutes, or until smooth. (If you have a kitchen aid, you can use it to knead).
- Let the dough rest for 20 minutes. Cover it with a damp cloth.
- After resting, divide the dough into 20 equal portions (I weighed each ball at 50 grams - about 1.7 ounces).
- Working with one portion of dough at a time, form an even ball with circle movements between the palm of the hand and a flat surface.
- Place the dough on a plate, or on parchment paper (the color can dye the container), and cover with a damp cloth for 20 minutes.
- Working with one portion at a time, roll each ball out onto a flat, floured surface. They should be about 12 centimeters in diameter (4.7 inches), and ¼ centimeter thick (about 1/8 inches).
- Place the empanada discs in an airtight bag or container (remember that the color will dye the container, but you can cover it with parchment paper so that this does not happen) and store in the refrigerator for 2 to 3 hours.
- How to fill: Take out only 5 empanada discs at a time, and a little filling. Try to keep the rest in the fridge.
- If the empanada disc has a lot of flour on the edges, wet your fingertips and run a little water around it.
- Place an empanada disc in one hand or a plate, add 1 tablespoon and a half of the filling, and an olive. Bring the edges of the middle together and press with your fingers. Keep pressing the edges, but leave a 1-centimeter (1/4 inch) gap at one end.
- With both hands, press the salteña (like hugging it) so that the air comes out. Press tip that was still open, to close.
- With your index finger and thumb, press the entire edge again.
- To seal, press with your thumb and index finger, fold the corner over the edge into a triangle, and press again. Continue until the entire salteña is sealed. Bring the tip and fold it underneath the salteña.
- Place salteñas on a greased baking tray with the seal or repulgue facing upwards. Leave a space of 5 centimeters (2 inches) between each salteña.
- Brush each salteña with a mixture of 1 egg white + 2 tablespoons of water.
- Heat the oven to 245C (470F) degrees. In a gas oven, it sometimes takes 20 to 40 minutes.
- Bake the salteñas for 20 minutes and serve hot with a strawberry, banana, or peach batido (milk, fruit, and sugar).
Nutrition Facts : Calories 216 kcal, ServingSize 1 serving
- Sprinkle the gelatin over the 1/2 cup cold water in a heat-proof dish; set aside for 10 minutes. Microwave the rehydrated gelatin for 30 seconds or until melted (or melt it over a pot of simmering water). Transfer the melted gelatin to a small bowl and refrigerate until set.
- Place the potatoes into a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat, and simmer until the potatoes are cooked but still firm, about 10 minutes. Remove from water, allow to cool, and shred into a bowl; set aside.
- Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the ground beef, and cook until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir in the shredded potatoes, peas, spring onion, parsley, 4 teaspoons sugar, 2 teaspoons paprika, cumin, salt and black pepper, and 3 tablespoons jalapeno sauce (optional). Simmer filling until hot, about 3 minutes. Remove from heat and set aside.
- Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet, or line it with parchment paper.
- Combine the flour, 1/4 cup sugar, and 1 teaspoon of salt. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the butter and flour mixture until it looks like cornmeal. Turn mixture into a bowl and proceed.) Slowly add the hot water and knead until smooth, about 3 minutes. Keep the dough covered with plastic wrap or a clean kitchen towel to keep it warm. Divide the dough into 16 pieces and roll them into balls. Keep the other balls of dough covered with a towel while you roll out each round.
- On a lightly floured surface, roll each ball of dough into a 1/8-inch-thick circle. Whisk the beaten eggs and 2 teaspoons water in a small bowl. Lightly brush egg wash on the edges of the dough circle. Place about 2 tablespoons of the meat filling on one half of the dough round; top it with about a 1/2 teaspoon of hard-boiled egg, 1/4 teaspoon of gelatin, a few sliced black olives, and some raisins.
- Fold the dough over the filling. Seal and scallop the edges of the dough together. To scallop, start at one edge of the half circle: fold a small piece of dough (the size of your fingernail) over the seam and press gently. Fold another small piece of dough over the seam so that it overlaps the first piece; repeat until you have sealed the half circle. (You may also seal the saltenas by pressing a fork around edges.)
- Place the saltena on the prepared baking sheet and continue with the remaining dough and filling. Whisk the paprika into the remaining egg wash and brush the saltenas with the egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 481.9 calories, Carbohydrate 59 g, Cholesterol 107.5 mg, Fat 20.3 g, Fiber 4 g, Protein 16.6 g, SaturatedFat 10 g, Sodium 551.3 mg, Sugar 11.8 g
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