MIGHTY SALTENAS (SALTENAS DE GRACIELA)
Make and share this Mighty Saltenas (Saltenas de Graciela) recipe from Food.com.
Provided by Joy1996
Categories < 30 Mins
Time 30m
Yield 30 Saltenas
Number Of Ingredients 9
Steps:
- Brown the ground beef and season to taste with salt and pepper (Note: you may saute some onion and garlic with the beef for added flavor).
- Drain and set aside.
- Place flour in a large bowl and add the melted butter; mix well.
- Add the eggs one at a time, mixing well after each.
- Dissolve the salt and sugar in the warm water; add to the flour mixture and stir until everything sticks together.
- Turn the dough out onto a floured cutting board and knead, adding flour as needed.
- When the dough is"dried" with the flour you've added, separate it into 30 small balls of dough.
- Using a rolling pin, roll out each ball on a lightly floured surface, creating a small"tortilla.
- "Add 1-2 heaping tablespoons beef to each tortilla.
- Lightly moisten the outer rim of the tortilla with water, fold dough over and, using a fork, crimp edges.
- Heat oil in a deep pan and fry saltenas in oil until lightly browned.
- Remove from oil, place on paper towels, and brush each with melted butter.
- Serve with salsa.
- Makes 30 saltenas.
Nutrition Facts : Calories 232.9, Fat 14.4, SaturatedFat 4.6, Cholesterol 42.3, Sodium 51.9, Carbohydrate 19.5, Fiber 0.7, Sugar 0.5, Protein 6.1
BOLIVIAN SALTENAS
This is a Bolivian meat pastry, a cousin to the empanada. This recipe is one handed down from my grandmother. It makes 16 medium-sized saltenas.
Provided by happymommyx4
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 2h40m
Yield 16
Number Of Ingredients 26
Steps:
- 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
EMPANADAS SALTEñAS
These are truly traditional beef empanadas from Salta, one of the Northern Provinces in Argentina. Made with ground beef, potatoes, hard-boiled eggs, and a fluffy homemade empanada pastry, these are just to die for!
Provided by Allrecipes Member
Categories Empanada Recipes
Time 1h40m
Yield 12
Number Of Ingredients 16
Steps:
- Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
- Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.
- Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.
- Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat.
- Drain potatoes and add to the filling. Toss in chopped eggs and let filling cool down for a few minutes.
- Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.
- Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold the pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet.
- Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 25.3 g, Cholesterol 78.6 mg, Fat 13.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 5.1 g, Sodium 396.7 mg, Sugar 2 g
More about "mighty saltenas saltenas de graciela recipes"
BOLIVIAN RECIPES - SALTEñAS | TRADITIONAL BREAKFAST FROM POTOSí, BOLIVIA
From scholarshipforstudent.net
SALTEñA DE CARNE RECIPE: EMPONADAS NA ƘUDAN ZUMA NA BOLIVIAN
From ha.hiloved.com
SALTEñA DE CARNE RECIPE: BOLIVIAN-STYLE BEEF EMPANADAS
From so.hiloved.com
BEEF SALTEñAS - TEATIME MAGAZINE
From teatimemagazine.com
SALTEñA DE CARNE RECIPE: BOLIVIAN-STYLE BEEF EMPANADAS
From tl.hiloved.com
BOLIVIAN RECIPES SALTENAS | DANDK ORGANIZER
From dandkmotorsports.com
8 BEST SALTENAS IDEAS IN 2021 | BOLIVIAN FOOD, SALTENAS RECIPE, RECIPES
From pinterest.com
SALTEÑAS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SALTEñAS - TRADITIONAL BOLIVIAN EMPANADAS RECIPE | 196 …
From 196flavors.com
19 OF THE MOST AMAZING EMPANADAS SALTEñA RECIPES
From eatwineblog.com
SALTEñAS (BOLIVIAN BAKED EMPANADAS) - CHIPA BY THE DOZEN
From chipabythedozen.com
RECIPE FOR SALTENAS: ONE OF BOLIVIA'S MOST FAMOUS FOODS
From boliviabella.com
GRACIELA MIGHTY RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
SALTEñA DE CARNE RECIPE: BOLIVYEN-STYLE VYANN BèF EMPANADAS
From ht.hiloved.com
SALTEñA DE CARNE RECIPE: EMPANADAS ĊANGA TAċ-ĊANGA BOLIVJAN
From mt.hiloved.com
SALTEñA DE CARNE RECIPE: BOLIVIAN-STYLE BEEF EMPANADAS
From thespruceeats.com
SALTENAS DE BOLIVIA (50) RECIPE BY HUGJEN - COOKPAD
From cookpad.com
BOLIVIAN SALTEñA RECIPE - MY LATINA TABLE
From mylatinatable.com
MIGHTY SALTENAS (SALTENAS DE GRACIELA) RECIPE
From recipenode.com
SALTENAS
From ceng.tripod.com
SALTEñA DE CARNE RECIPE: BOLIVIAN-STYLE BEEF EMPANADAS
From sm.hiloved.com
ENJOY SALTEñAS - BAKERY
From enjoy-saltenas.business.site
SALTEñA DE CARNE RECIPE: BOLIVIAN-STYLE EMPANADAS
From mg.hiloved.com
BOLIVIAN FOOD RECIPES SALTENAS | BRYONT BLOG
From bryont.net
BOLIVIAN SALTEñAS - MINCED
From mincedblog.com
SALTEñA DE CARNE RECIPE: BOEA BA BOLIVIA BO-EMPANADAS
From st.hiloved.com
BOLIVIAN SALTENAS – SALTENAS
From saltenias.com
BOLIVIAN FOOD SALTENAS RECIPE | BRYONT BLOG
From bryont.net
PREPARING DELICIOUS SALTEñAS – SALTENAS
From saltenias.com
SALTENAS NEAR ME RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SALTEñA DE CARNE RECIPE: BOLIVIAN-STYLE BEEF EMPANADAS
From sn.hiloved.com
BOLIVIAN SALTENAS | RECIPESTY
From recipesty.com
ORIGINAL AND VEGAN BOLIVIAN SALTENAS - DIY MARTA
From diymarta.com
SALTEñAS CAFE AND PASTRIES - EAT 'N ABOUT | RESTAURANT RECIPES, …
From pinterest.ca
WHAT ARE SALTENAS? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
BOLIVIAN SALTENAS RECIPES | DANDK ORGANIZER
From dandkmotorsports.com
SALTEñAS, BOLIVIAN EMPANADAS - AMIGOFOODS
From blog.amigofoods.com
15 BEST SALTENAS IDEAS | BOLIVIAN FOOD, SALTENAS RECIPE, RECIPES
From pinterest.com
BOLIVIAN SALTENAS RECIPE | DEPORECIPE.CO
From deporecipe.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love