*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Yes they are a lot of work but they are SO worth it. The only change I made was I used beef tips cut up into very small cubes instead of ground beef. My husband's family is from Bolivia and they love these. Thank you.
I submitted this recipe so long ago, I forgot a few things....I usually use chicken, sometimes I use shredded beef. The original recipe called for head cheese.For those of you who know what head cheese is, you know it is not a cheese at all. Not a fan of head cheese (1/2 cup; chopped), so I am meerly mentioning it for those that are interested. To be honest, I am not even sure where one would get head cheese. Don't skip the gelatin, it isn't the same without it.
This is a good saltena recipe. I live in Bolivia and can't imagine what it will be like NOT having these when I move back to the states. Also there are so many variations many people leave out the olives here to satisfy more pallets. Also I have had them with raisins and olives only one time when I was at my husbands family's home in Houston never in Bolivia. Even better are the sauces that accompany the saltenas they have usually a spicy peanut sauce an olive sauce as well as a spicy salsa and sometimes a green or avacado sauce. Also saltenas vary by region here. Thanks for the recipe.
My father was born in Bolivia and his family ran a salteneria in La Paz when he was a teenager. I wanted to make my own saltenas so I was happy to find this recipe. I was disapointed about how dry they came out even following the directions to the letter. I'm wondering if I should not have drained the "excess grease" as the recipe calls for and maybe left it in so it would make a sauce of some kind.
I bought the dough discs ready from the market and it worked though the saltenas were smaller. I used beef chunks -which I diced- instead of ground beef and cilantro instead of parsley. These saltenas do not taste quite like the ones I used to have in the South of Peru -and of course they taste differently in different places- but they turned out really good. I Will make this recipe often since it was easy to follow and not really hard to make. Thanks for the recipe.
This was really good. My other half who is very picky and hates peas and meat pies loved this! He snuck a second one.:) The only change I made was substituting cayenne and chilli powder for the paprika. We were out so I did 1/2 t cayenne and 1/2 t chilli powder. I didn't use that to add to the egg wash just the filling. thanks for the great recipe!
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