Empanada Salteña (Bolivia)
Serves 1
Directions
- 1Cook chicken breast for 15 minutes, shred, and cube.
- 2Sauté green pepper, onion, parsley, and garlic in a pan.
- 3Add potatoes and cook for 3 minutes, then add chicken, broth, peas, raisins, and spices.
- 4Add gelatin to the filling so it solidifies when cool.
- 5Mix dough ingredients including achiote and knead in a mixer.
- 6Fill discs with cold filling, close with a vertical pleat on top, and glaze with egg white.
- 7Bake in the oven.
Ingredients
- green pepper
- onion
- diced potato
- parsley
- garlic
- chicken breast, shredded and cubed
- peas
- raisins
- oregano
- paprika
- chili
- sugar
- broth
- gelatin
- grated hard-boiled egg
- wheat flour
- ground achiote
- butter
Equipment
panmixerMexican tortilla press
Tips
- Gelatin added to the filling helps it solidify when cold, making filling easier, and melts when heated for extra juiciness.
- Achiote gives the dough its intense orange color and flavor.
- Fill with cold ingredients so the fat in the dough stays firm.
