Salteñas
(50 salteñas)
FILLING
Ingredients:
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1 cup lard or margarine
1 cup ground spicy red pepper (cayenne) mixed with water
½ tablespoon ground cumin
½ tablespoon black ground pepper
½ tablespoon crumbled oregano
1½ tablespoon salt
2 cups white onion, cut into small cubes
1½ cups green onion, finely chopped
3 pounds lean meat, cut into small cubes
1 cup potato, peeled, cooked, and cut into small cubes
½ cup cooked green peas
¼ cup granulated sugar
½ tablespoon vinegar
½ cup parsley, finely chopped
2 spoonfuls unflavored gelatin dissolved in 3 cups water
½ black olive per salteña
3 raisins per salteña
1 slice of boiled egg per salteña
Preparation:
- In a casserole add the margarine and the spicy red pepper. Set
to boil over high heat until the margarine separates from the pepper. Next add cumin,
ground black pepper, oregano, and salt. Let cook for ten minutes over low heat so that the
mixture does not stick. Stir constantly. Next add the white onion and let it cook for five
more minutes. Finally add the green onion.
- Remove the casserole from the heat, add the sugar, vinegar,
parsley, potato and cooked peas.
- In another casserole add the three gelatin cups. Let it cook
over high heat and as soon as it starts to boil, add the meat. Mix quickly and remove from
the heat.
- Mix the first preparation with the gelatin and meat. Let it
cool in the refrigerator one night or until it thickens. If wanted, add the olives,
raisins and egg before it thickens or add them directly on the dough when preparing the salteñas.
DOUGH
Ingredients:
12 cups flour
1½ cups lard or margarine (boiling)
6 whole eggs
½ cup sugar
3 teaspoons salt
2¼ cups lukewarm water (more or less)
Preparation:
- Sift the flour in a bowl and add the boiling lard or
margarine. Mix quickly with a wood spoon. Let it cool for a few minutes and add the eggs,
the sugar and lukewarm water with salt. Knead until getting a dry dough. Cover the dough
with a kitchen towel and let it rest for ten minutes.
- Divide all the dough into fifty small balls and thin them out
one by one with a roller, until getting round-shaped pieces (about ¼ of and inch thick by
5 inches of diameter).
- On each round-shaped piece put a spoonful of the filling with
the olive, raisins and egg, if these ingredients were not mixed before.
- Dampen the edges of each piece with water, fold each one and
join the edges very well so that each salteña is closed perfectly. Leave the
closing on top.
- Put salteñas, on a backing sheet sprinkled with
flour. Place each salteña separate from the next one. Bake them at a high
temperature (European oven: 300 C.; American oven 572 F.) between seven to ten
minutes. Serve them warm.
NOTE 1: If desired, paint salteñas
before baking them. In a frying pan add 6 spoonfuls of lard or margarine, 2 spicy red
peppers (ground), 4 spoonfuls of water and a teaspoon of salt. Mix the ingredients and
cook them over low heat until the water evaporates. Remove the mixture from the heat and
paint each salteña with a kitchen brush.
NOTE 2: If desired, you can substitute meat
with chicken, or you can combine both.
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Main Dish
 Ají de Lengua
Chairo Paceño
Fricasé
Fritanga
Lechón al Horno
Majao
Picana de Pollo
Picante de Pollo
Plato Paceño
Saisi
Salteñas
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Helado de Canela
Leche Asada
Manjar
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a la Olla
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Yungueño
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Versión en Español
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