Salteñas
Bolivian salteñas are golden, slightly sweet pastries packed with a juicy spiced stew. Chilling the gelatin-rich filling before shaping keeps the broth sealed inside until baking.
Foto: Tamorlan — Own work · CC BY 3.0 · Quellen
Zutaten & Zubereitungsschritte
8 Zut.
Historischer Hintergrund
Bolivian salteñas are golden, slightly sweet pastries packed with a juicy spiced stew. Chilling the gelatin-rich filling before shaping keeps the broth sealed inside until baking.
5 Schritte
Cook onion, chilli and cumin, add beef and stock, then simmer until tender; add potato and peas near the end.
Stir gelatin into the hot filling, cool, fold in chopped egg and olives, then refrigerate until firmly set.
Make a supple dough with flour, butter, sugar, achiote, salt and warm water; rest for 30 minutes.
Roll twelve discs, mound chilled filling in each and seal upright with a tight braided edge.
Brush with egg and bake at 210°C for 18–22 minutes until deeply golden.
Eat hot from the oven with a spoon and napkin; llajua chilli sauce is traditional alongside.
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