Name: Saltena
Yield: Makes about 12
Cuisine: Bolivia
Ingredients: 3 cups flour; 1/2 cup lard or shortening; 1/4 cup sugar; 1 teaspoon salt; 1 egg yolk, 1 tablespoon aji yellow paste for color; 1 lb beef, finely diced; 1 onion, chopped; 1 cup diced potato and 1/2 cup peas; 1 packet unflavored gelatin (to set the juices); Cumin, oregano, aji amarillo paste

Where it comes from

Salteñas are said to have come to Bolivia from Argentina and became a national snack there. They are eaten mostly in the morning at special salteña shops.

Explore the cuisine of Bolivia.

Recipe

Make Saltena at home

Serves Makes about 12Time 2 hours

Ingredients

3 cups flour
1/2 cup lard or shortening
1/4 cup sugar
1 teaspoon salt
1 egg yolk, 1 tablespoon aji yellow paste for color
1 lb beef, finely diced
1 onion, chopped
1 cup diced potato and 1/2 cup peas
1 packet unflavored gelatin (to set the juices)
Cumin, oregano, aji amarillo paste

How it's made

Sauté the onion with aji, cumin and oregano, add the beef and a little water and cook until tender.
Dissolve the gelatin in a little hot stock, stir into the filling with potato and peas, and chill until firm.
Mix the flour, lard, sugar, salt, yolk and warm water to a smooth dough and rest it.
Roll into rounds, spoon a chilled portion of filling into each and seal with a braided edge.
Brush with egg wash mixed with aji paste for color.
Bake at 425 F for 20 minutes until deep golden.